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

Creamy Cauliflower Soup

adapted from TasteofHome

  • 2 celery ribs, chopped

  • 1/2 onion, chopped

  • 1 medium carrot, chopped

  • 2 tablespoons butter

  • 1 large head of cauliflower, broken into florets

  • 6 cups chicken broth

  • 1/2 cups flour

  • 2 cups milk

  • 3/4 cup half and half cream

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • 1 teaspoon dill weed

  • 1/4 teaspoon pepper

  1. 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.)

  2. 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.

  3. Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.

Makes: 11 servings

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