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Cream of cauliflower soup

2
Point(s)
Total Time
18 min
Prep
7 min
Cook
11 min
Serves
6
Difficulty
Easy
If you love the taste of cauliflower but don’t know how to use it, this is a great recipe to try.

Ingredients

Olive oil

2 tsp

Uncooked onion(s)

1 medium, white, chopped

Uncooked cauliflower

1 head(s), medium, broken into florets

Reduced-sodium chicken broth

3 cup(s)

Fat free evaporated milk

¾ cup(s)

Freshly grated nutmeg

¼ tsp

White pepper

⅛ tsp, ground

Table salt

¼ tsp

Fresh parsley

6 gm, 6 chervil or flat-leaf parsley leaves

Instructions

  1. Heat the oil in a large nonstick saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring constantly, until tender, about 5 minutes. Add the cauliflower and cook, stirring, until heated through, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables can be easily mashed, about 10 minutes.
  2. Transfer to a blender or food processor and puree. Pour the puree back into the saucepan. Over low heat stir in the evaporated milk, nutmeg, pepper, and salt; heat to serving temperature, about 1 minute. Serve, garnished with a chervil or parsley leaf.

Notes

When selecting, cauliflower should have creamy white, compact florets with firmly attached bright green leaves.

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