Cauliflower soup
  • 1 Large Cauliflower
  • 1 White Onion
  • 2 Leeks
  • 2 Celery stalks
  • 3 Garlic cloves
  • Vegetable stock or chicken stock( one can or 1 cup)
  • 1 Cup Water
  • 1 Cup Milk
  • bay leaf
  • 1/2 tsp Nutmeg
  • 1 tsp dried Thyme
  • 1 tsp White Pepper
  • Slice the leeks finely into rings and wash thoroughly in a colander.Use the white part and maybe just some of the light green part. You will see that the leeks get courser as the the leaves get darker up to the top. Do not use the darker courser part.
  • Chop the onion and finely chop the garlic.
  • Coursely chop the cauliflower. Start by breaking the florets apart and then cut them into smaller pieces. Not too small though. You will be pureeing this later.
  • Saute the onions, leeks and garlic until they soft on low to medium low heat. Do not let them get brown. (If you have just a little brown edges on just a few don't worry).
  • Add the cauliflower,broth, water, milk ( I use low fat but use whatever grade you have), bayleaf, nutmeg,thyme and white pepper.
  • Simmer until the cauliflower is soft.
  • Let it cool a bit before pureeing in the blender. When you use a blender for pureeing you need to do it in batches as the whole pot of soup will not fit , and the blender can " blow up" the heated ingredients and the top will blow off if you don't hold it on tightly.Use the lower setting on the blender when starting and then kick it up. If you haven't let the soup cool a bit, it can really burn you if you get splatter. It isn't difficult, I just thought if you haven't done this before, this is good information to know. Some of my friends have the new emersion blender and with that you can puree right in the soup pot. I haven't tried this tool yet.
  • As you are pureeing the batches you will take the cups from the skillet or pot and then place the pureed batches into another pot.
  • Use some milk or water to thin if it is too thick.
  • Heat it up again right before serving.
Cauliflower soup
Serves:serves 6 to 8
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