This soup was a huge hit. I followed the recipe to a T. The first time I didn’t have Sherry, so I used vanilla instead. It was perfect. I love that there’s no cream, and I used low-fat milk – this is a LOW FAT soup. We served this soup as part of a 9 course tasting menu in a cosmo glass… and garnished with vegetable sticks and some sour cream. The soup is also great with parmesan to garnish. The only thing I left out was the parsley – we tried it and I don’t think it’s needed – and it’s something my kids don’t like so easy to skip it.
This is FANTASTIC! It doesnt look like your average white, creamy cauliflower soup, but WOW. We will definately be making this again!
Cream of Cauliflower Soup
30min to prepare; 30min to cook; serves 6-8
INGREDIENTS
1 head cauliflower, cored and chopped
1 large onion, chopped
2 large potatoes, peeled and chopped
2 carrots, chopped
3 cups chicken or vegetable stock
1 cup heavy cream or half-and-half
3 cloves garlic, minced
2 tablespoons butter
2 teaspoons dried thyme, divided
Sea salt and fresh ground pepper, to taste
croutons, for garnish (optional)
PREPARATION
In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 more minute.
Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes.
Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 teaspoon of the thyme.
Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top, if using. Enjoy!
From: allrecipes.com
