CAULIFLOWER SOUP

CAULIFLOWER SOUP


4 tablespoons butter

1 large leek, chopped white and light green parts (about 2 cups)

3 large cloves garlic, chopped

1 large head of cauliflower, core removed and broken into large florets

1 teaspoon salt

1 teaspoon black pepper

4 cups chicken stock

1 tablespoon corn starch

1 cup heavy cream

2 cups shredded cheddar cheese

½ cup grated parmesan cheese

2 tablespoons chopped parsley


Melt the butter in a large Dutch oven over medium high heat.  Cook the leeks and garlic until soft and fragrant, about 3-4 minutes, stirring frequently.  Add the cauliflower to the pan along with salt, pepper, and chicken stock.  Bring to a boil and then cover with a lid, but not totally, leaving a small area for some steam to escape.  Reduce the heat to a simmer and let cook for 45 minutes or until the cauliflower is very tender and breaking into small pieces.


Whisk the corn starch into the heavy cream and add to the pan.  Increase the heat to medium high, stirring constantly as soon comes back to a boil and thicken.  Gradually stir in the cheddar cheese until melted and then gradually add the parmesan, stirring constantly.


Stir in the parsley just before serving.

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Soups and Chowders

Vegetarian

Gluten-free

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