Cauliflower Soup

Ingredients

  1. garlics
  2. onions
  3. celery
  4. bay leaf
  5. nutmeg
  6. stock
  7. milk
  8. cauliflower
  9. chives

Proportions

  • 2 onions, chopped
  • 1 clove garlic, quartered
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1/4 tsp (1 mL) nutmeg
  • 1 can (10 oz/ 284 mL) sodium-reduced chicken stock
  • 1 head cauliflower, chopped
  • 1 cup (250 mL) milk
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (25 mL) chopped fresh chives

Instructions

  1. In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, stock and 3 cups (750 mL) water; bring to boil.
  2. Reduce heat to medium;
  3. cover and simmer for 15 minutes.
  4. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender.
  5. Remove and discard bay leaf.
  6. Purée in food processor or blender in batches.
  7. Whisk in milk, salt and pepper until smooth.
  8. Return to saucepan; heat through.
  9. Sprinkle with chopped chives.
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