Creamy Cauliflower Soup
1 large head cauliflower, cleaned, cored, and cut into small pieces
2 cloves garlic, peeled and left whole
1 can Swanson chicken broth
1 1/4 cup milk
1/8 teaspoon white pepper
1/4 teaspoon fine sea salt
Combine all ingredients in a medium pot. Bring just to a boil, then reduce heat to a simmer. (Don't let it boil over - scalded milk smells really bad). Let simmer until cauliflower is tender, about 20 minutes for bite-sized florets. Puree in a blender until creamy. (I always cover the blender with a towel in addition to the lid, then start at the lowest setting and work up.) Return to heat and heat through. Adjust seasonings as desired. Great topped with garlicy croutons and shredded cheddar cheese.
2 comments: write one!:
This looks more appetizing than the South Beach stage 1 Mashed "potatoes" (cauliflower), I'll have to try it, and maybe even feed it to the boys!
Hi Sarah, thanks for your comment. Just want to be clear that this doesn't taste at all like potatoes, but it does have a potato-ish texture. I really enjoyed this soup, but the boys would have NONE of it. Good luck with yours!
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