Monday, March 23, 2015

Cauliflower Soup

Cauliflower soup

I have a problem.

Sometimes I buy things at the store with the best intentions to use them for this, that, and the other. However life happens, and before I know it, I HAVE to use said item or I am going to lose it!

Does anyone else have this problem?

This is what happened to me tonight.  I had this cauliflower in my fridge and I desperately needed to use it up.  I wanted to try something different with it, so I went to Facebook, and asked all of you beautiful readers for suggestions.  A few of you recommended Cauliflower Soup.  I was instantly intrigued by this because I never would have thought to make cauliflower into a soup.  I knew right then that I was going to give it a try and I have to say that the result was DELICIOUS!  I can't wait to share it with you,

So Let's Get Started!

Cauliflower Soup:
*Prep Time:  5 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings: 4-6

Ingredients:


  • 1 2 lb. head of Cauliflower
  • 1 Onion, diced
  • 4 cloves of Garlic, sliced
  • 1 c. Heavy Cream
  • 1 c. Grated Parmesan
  • 4 c. Chicken Stock
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 2 tbsp. Corn Starch
  • 1/2 c. Cold Water


To begin place a soup pot over medium/high heat and add 2-3 tbsp of extra virgin olive oil.


While the pan it getting hot, prep your vegetables.


To the pan add the onion.  Allow it to cook 1-2 minutes until soft and translucent.


Now you can add the garlic.  Cook until you smell it coming from the pan.


Now add the cauliflower.


To the pan you can now add the chicken stock.


Bring to a simmer, cover, and cook for 20 minutes, until the cauliflower is tender.


After 20 minutes, place half of the cauliflower and broth into your blender.


Buzz into a puree and then repeat the process with the second half.


Return the puree to the pot.


My puree seemed a little thing.  I wanted a creamier texture so I added Parmesan cheese & whisked it until smooth.


Then I added the salt.


And the pepper.


I wanted to soup to be a tad bit creamier so I added the heavy cream.


Then I combined the corn starch and the cold water, mixed them together, and made a slurry.
I added it to the soup.  This will thicken it to the texture I like.


Let it simmer for a few minutes more so it has time to thicken.
I also recommend letting this set for 10 minutes to cool.


And there you have it!  A delicious, flavorful, and creamy Cauliflower soup!
You won't believe how filling this is, and the best part...The kids will never know they are devouring all of those vegetables!


Tonight I decided to serve this with a good ol' fashioned grilled cheese sandwich, because let's face it, this is the PERFECT dipping soup.  I am so glad I reached out to you readers and came up with this delicious soup!  I KNOW this will NOT be the last time it sees my table!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Cauliflower Soup:
*Prep Time:  5 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings: 4-6

PRINTABLE RECIPE

Ingredients:
  • 1 2 lb. head of Cauliflower
  • 1 Onion, diced
  • 4 cloves of Garlic, sliced
  • 1 c. Heavy Cream
  • 1 c. Grated Parmesan
  • 4 c. Chicken Stock
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 2 tbsp. Corn Starch
  • 1/2 c. Cold Water
Directions:
  1. To begin place a soup pot over medium/high heat and add 2-3 tbsp of extra virgin olive oil. 
  2. While the pan it getting hot, prep your vegetables. 
  3. To the pan add the onion.  Allow it to cook 1-2 minutes until soft and translucent.
  4. Now you can add the garlic.  Cook until you smell it coming from the pan. 
  5. Now add the cauliflower.
  6. To the pan you can now add the chicken stock. 
  7. Bring to a simmer, cover, and cook for 20 minutes, until the cauliflower is tender. 
  8. After 20 minutes, place half of the cauliflower and broth into your blender. 
  9. Buzz into a puree and then repeat the process with the second half.  
  10. Return the puree to the pot. 
  11. Add Parmesan cheese & whisk it until smooth.  
  12. Add the salt and Pepper.
  13. Add the heavy cream. 
  14. Then I combined the corn starch and the cold water, mixed them together, and made a slurry.
    I added it to the soup.  This will thicken it to the texture you like. 
  15. Serve and Enjoy!


0 comments:

Post a Comment