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.

You May Also Like...

BAB22CE4-FC8D-417C-8AF1-CB5BF31A7BCB_1_201_a

DECADENT MOCK SEAFOOD PAELLA

fullsizeoutput_219f2

BASIL PISTACHIO PESTO

EDF2DD74-C296-45DC-B942-010EF4FB2643_1_201_a

SHRIMP SCAMPI ON ZOODLE FETTUCCINE

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00