Cream of Cauliflower Soup Recipe

Total Time:

18min

Prep:

7min

Cook:

11min

Serves:

Difficulty:

Easy

Ingredients: 2 tsp olive oil

1 medium uncooked onion(s), white, chopped

1 head(s), medium uncooked cauliflower, broken into florets

3 cup(s) reduced-sodium chicken broth

³/₄ cup(s) fat free evaporated milk

¹/₄ tsp freshly grated nutmeg

¹/₈ tsp white pepper, ground

¹/₄ tsp table salt

6 gm fresh parsley, 6 chervil or flat-leaf parsley leaves
Instructions: 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.

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.