Cream Of Cauliflower Soup I
Roasted cauliflower soup by elana's pantry.
Recipe Summary Cream Of Cauliflower Soup I
Add the optional Swiss cheese for a cheesy soup.Ingredients | Cauliflower Cumin Soup5 tablespoons unsalted butter1 leek, chopped1 onion, chopped1 carrot, chopped1 teaspoon dried tarragon½ teaspoon dried thyme¼ cup all-purpose flour1 cup dry white wine6 cups chicken stocksalt to taste¼ teaspoon freshly ground white pepper1 head cauliflower, broken into small florets1 cup milk1 cup heavy whipping cream2 ½ cups shredded Swiss cheese (Optional)DirectionsSteam cauliflower.Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.If you decide to use the Swiss cheese, stir it in and heat until melted.Info | Cauliflower Cumin SoupServings: 12 Yield: 12 servings
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