Creamy Cauliflower Soup

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* Exported from MasterCook *

 

Creamy Cauliflower Soup

 

Recipe By : Laurel Robertson, " The New Laurel's Kitchen "

Serving Size : 5 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups potato -- chunks

4 cups broth or water

1 1/4 cups chopped celery

5 cups cauliflower flowerets

1 small onion

1 whole clove garlic

1 tablespoon olive oil -- or butter

1/2 cup dry white wine

1 teaspoon salt

pinch pepper

OPTIONAL ADDITIONS

1/2 pound fresh mushrooms -- sliced and sauteed

with 1 t each marjoram & parsley

1/2 cup chopped fresh parsley

1/2 cup diced red bell pepper

1 cup fresh corn kernels

 

Cook the potato in the broth. Chop the celery and add. When the potato is

nearly done, add the cauliflower and cook until tender. As always in

blended soups, the potato must be very well cooked; otherwise the soup will

be gluey.

 

While the vegetables are cooking, chop the onion and saute it and the garlic

clove in the olive oil. Cook them gently until very well done but don't let

them brown.

 

Puree all the cooked vegetables and the onion and garlic in blender or food

processor until smooth. To get a very smooth soup, blend or process in

small batches.

 

Stir in the wine, if you choose, and the salt and pepper. Reheat gently,

adjust seasoning as needed and serve. Makes 10 cups. If you want to add

color or other interest, stir in one or more of the optional additions.

 

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Karen S

ksonness