This is a "cream of cauliflower" soup from Cooking Cache, which we did not find at all creamy. Perhaps that is because we did not bother pureeing?
Melt the butter in a 1/4 cup of stock and then cook onion and garlic in the mixture until tender (5-10 min). Stir in the rest of the stock, cauliflower, and wine. Bring to a boil and simmer until cauliflower is tender (15-20 min). Purée the soup, add cream, salt, pepper, and nutmeg and simmer a little longer. Serve with croutons, garnished with chopped parsley or dill.
- 4-5 cups chicken or veg stock
- 1 Tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1 1/2 lbs. cauliflower, trimmed and chopped
- 1 1/2 cup white wine, optionally
- 1/2 cup heavy cream, half-and-half, or milk
- 1/2-1 tsp salt
- 1/8 tsp ground white or black pepper
- 1/8 tsp ground nutmeg
- parsley or dill
- croutons
Melt the butter in a 1/4 cup of stock and then cook onion and garlic in the mixture until tender (5-10 min). Stir in the rest of the stock, cauliflower, and wine. Bring to a boil and simmer until cauliflower is tender (15-20 min). Purée the soup, add cream, salt, pepper, and nutmeg and simmer a little longer. Serve with croutons, garnished with chopped parsley or dill.
- 4-5 cups chicken or veg stock
- 1 Tbsp unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1 1/2 lbs. cauliflower, trimmed and chopped
- 1 1/2 cup white wine, optionally
- 1/2 cup heavy cream, half-and-half, or milk
- 1/2-1 tsp salt
- 1/8 tsp ground white or black pepper
- 1/8 tsp ground nutmeg
- parsley or dill
- croutons