Cauliflower Soup
Cauliflower Soup is an moderately easy dinner. Made with 1 large onion, chopped, 4 carrots, sliced into 1/4-inch rings, 1 medium head cauliflower, chopped into 1-inch pieces, 1/4 to 1/3 c. butter or margarine and approximately 7 c. canned chicken stock/broth or bouillon stock, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a 5-quart pot, saute first 4 ingredients, stirring constantly until slightly softened, about 5 to 10 minutes.
Pour the chicken stock into pot to cover vegetables.
Bring to boiling; reduce heat, throw in bay leaves, parsley and pepper.
Cover and simmer for about 1 to 1 1/2 hours until vegetables are very soft. Pour in milk.
The vegetables can be left whole, or you can mash just as is in the pot, or blend the soup in a blender.
Mashing part of the vegetables is my choice.
Serve with a thick piece of French bread; delicious and very filling.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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