Cauliflower soup
Posted January 5, 2007 – 4:40 pm in: Soup, Vegetable
Serves 6
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 head of cauliflower, trimmed and cut into 2-inch pieces
- 1 medium baking potato, peeled and chopped
- 6 cups chicken stock
- Salt and pepper, to taste
- 1/2 teaspoon freshly grated nutmeg
Directions:
- In a large, heavy saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 10 minutes, or until the onion softens.
- Add the cauliflower, potato, stock, salt, and pepper. Bring to a simmer.
- Lower the heat to medium-low. Cover the soup and simmer it for 30 minutes, or until the cauliflower is tender.
- In a blender, puree the soup in batches, filling the blender one-third full each time. Re-heat the soup over low heat. Add the nutmeg and taste for seasoning. Add more salt and pepper, if you like.
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