For those of you who follow me on Facebook, I know I promised shortbread this week but I have to confess I’ve been having a horrible case of baker blues. It seems like everything I make just isn’t turning out. And since I don’t like sharing anything on here that I or my family don’t absolutely love, I decided to take a little break from baking in hopes that my mojo returns soon (preferably before Christmas!). In the meantime I wanted to share with you one of my favourite soups.
Now that the weather is colder I crave soup a lot and cream soups are always my favourite. Comforting, smooth and creamy. What more could you want on a snow-ridden day?
I’ve been making this Creamy Cauliflower Soup for many years and it’s really the only reason I buy cauliflower. I like cauliflower, but besides eating it raw I really haven’t found any recipes that inspire me to eat them cooked. Besides this one.
Because this is blended into a creamy soup, this may even pass the inspection of those who dislike the texture or flavour of cooked cauliflower. Just say it’s a creamy soup and see if they notice. It makes a large batch so it’s perfect for the holidays when our houses are full of family and friends.
One Year Ago: White Chili
- 2 celery ribs, chopped
- ½ onion, chopped
- 1 medium carrot, chopped
- 2 tablespoons butter
- 1 large head of cauliflower, broken into florets
- 6 cups chicken broth
- ½ cups flour
- 2 cups milk
- ¾ cup half and half cream
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon dill weed
- ¼ teaspoon pepper
- In a large saucepan, cook celery, onion and carrots in butter over medium heat until tender. Add cauliflower and chicken broth. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes, until cauliflower is tender. Remove from heat and cool slightly. Puree with an immersion blender, or put through a blender or food processor in batches, until smooth. (At this point you can refrigerate it, covered, and proceed with the recipe just before serving.)
- Place flour in a medium sized bowl. Slowly add milk, in batches, whisking until smooth after each addition. Pour into soup puree, bring to a boil over medium heat and cook, stirring, for 2 minutes or until thickened.
- Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.