1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
Can be frozen
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque.
UPDATE: I made this recipe using a broccoflower just to see what it was like. The flavor wasn't any different than with cauliflower but the color came out a bit like a pale split pea soup. I don't recommend spending a lot of money for a broccoflower if you can get regular cauliflower cheaper. I found the broccoflower for 99˘ so it was a bargain and worth trying. The label on the broccoflower claimed that it's a cross between cauliflower and broccoli but the Cook's Thesaurus says it's just a green variety of cauliflower. I'm inclined to believe that description after tasting it. For information about stick blenders, click here.
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