Recipe of the Day: Cauliflower Soup Yields: Approx. 8 Servings 3 Tbl extra virgin olive oil 2 Tbl unsalted butter 1 Medium Onion, Diced 2 Carrots, peeled and diced 2 Celery Sticks, diced 1 head cauliflower, cut into florets 2-3 cloves garlic, minced 2 Bay Leaves Pinch Salt and Pepper 1 tbl paprika 3 tsps herbes de provence ½ cup dry sherry or dry vermouth 4-6 cups chicken broth ¼-1/2 cup sour cream In a medium stock pot, heat butter and olive oil until butter has melted. Add onions and sauté until tender and just barely golden, approx. 8 minutes. Add garlic and cook for one minute. Add celery and carrots and sauté 5 mins or until the vegetables begin to soften. Add cauliflower and spices. Saute for a minute or two to combine. Deglaze the pan with vermouth and turn the heat to high. Cook uncovered until all the liquid has evaporated. Add chicken broth and bring to a boil. Cover and simmer on low heat for 45 minutes. Turn heat off and remove bay leaves. Using an immersion blender, puree soup to a smooth consistency. Add sour cream and puree again to combine. Adjust seasonings to taste.
Posted on: Sat, 23 Aug 2014 15:18:30 +0000
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