Monday, September 30, 2013

Creamy Cauliflower Soup

3 T butter, divided
1 T Olive Oil
1 head cauliflower, washed and cut into small pieces
1 medium onion, chopped
3 stalks celery with leaves
1 T flour or Arrowroot starch for GF version
4 cups chicken broth
salt and pepper
hot sauce

In a large pot, heat 2 T butter and olive oil.  Add the cauliflower florets and stir with a wooden spoon. Season with salt and pepper.

Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour or arrowroot starch to the butter. Cook for 1 minute, stirring the flour/starch in the butter. Mix in chicken broth. Bring up to a simmer and cook for 15 minutes. Puree soup using a blender or food processor and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.

Optional: Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.

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