Paris-Brest
A smooth pale creamy soup without the cream. Serve this creamy cauliflower soup in shallow soup bowls and top with your favorite topping.
Creamy Cauliflower Soup
2015-04-05 21:56:33
Serves 6
A delicious cream soup topped with toasted walnuts.
Nutrition Facts
Serving Size
414g
Servings
6
Amount Per Serving
Calories 104
Calories from Fat 40
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 5mg
2%
Sodium 628mg
26%
Total Carbohydrates 12g
4%
Dietary Fiber 3g
13%
Sugars 5g
Protein 6g
Vitamin A
3%
Vitamin C
88%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, coarsely chopped
- 3 garlic cloves, minced
- 3 celery stalks, trimmed and thinly sliced
- 2 thyme sprigs, leaves only
- Salt and white pepper
- 1 head cauliflower, leaves removed, broken into florets, discard the core
- 6 cups chicken broth
Instructions
- Put the butter and olive oil in a large Dutch oven, melt butter over low heat. When butter has melted, add the onions, garlic, celery, thyme, 1/2 teaspoon salt and white pepper to taste. Stir until all ingredients are coated with melted butter, cover pot and cook slowly, stirring often, for 20 minutes.
- Toss the cauliflower into pot, add the broth. Bring to a boil, reduce heat and simmer gently, cook uncovered for another 20 minutes or until cauliflower is very soft.
- Puree the soup in a blender. This soup is much better when it is very smooth. Season soup with salt and pepper to taste. Serve either plain or with your choice of topping.
Optional Toppings
- Extra-virgin olive oil
- Walnut oil
- Grated cheese
- Crushed toasted walnuts
- Sour cream
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