Cauliflower Soup
Ingredients
- garlics
- onions
- celery
- bay leaf
- nutmeg
- stock
- milk
- cauliflower
- 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
- In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, stock and 3 cups (750 mL) water; bring to boil.
- Reduce heat to medium;
- cover and simmer for 15 minutes.
- Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender.
- Remove and discard bay leaf.
- Purée in food processor or blender in batches.
- Whisk in milk, salt and pepper until smooth.
- Return to saucepan; heat through.
- Sprinkle with chopped chives.
page revision: 2, last edited: 29 Aug 2008 01:54