Wednesday, May 25, 2016

Cream of Cauliflower Soup


I make a large batch of homemade soup at least once a week so it's handy for lunches, a light dinner, or a first entree.  

My husband likes soup everyday for lunch and when told to limit salt his intake, he started reading commercial soup labels. He of course discovered high salt content among other ingredients.  Making soup at home is not only more economical, it healthier.

This recipe can be halved and frozen cauliflower can also be used instead of fresh.  When cauliflower is less expensive in summer harvest months, I often buy, blanch, and freeze.

Cream of Cauliflower Soup
2 heads of cauliflower, sliced thin, 4 pounds
2 Tabs. butter
1/4 cup olive oil
1 medium onion, sliced
1 chopped garlic clove
1/4 tsp. salt
1 medium tomato, diced
1 1/2 tsp. cumin
1/2 tsp. thyme
1/4 tsp. sugar
1 bay leaf
2 quarts chicken or vegetable broth
1 cup of cream, or milk
suggested garnishes: chives, parsley, paprika, shredded cheese

In a soup pot, melt butter with oil and saute onion and garlic until soft.  Add salt and cauliflower, stir, cover and cook on low heat until cauliflower is very soft, (mushy) occasionally stirring. (about 45 minutes or less)

Add remaining ingredients and bring to a boil. Discard bay leaf, then puree soup with an electric puree wand/immersion blender, or in batches in a food processor.  To serve, reheat and garnish with chives, parsley or paprika. This makes over a half gallon.

I've seen recipes that also add shredded cheddar cheese near end of cooking, or as a top garnish.  Cheese goes well with cauliflower and I make a cheese-mustard sauce for cauliflower when I serve it whole as a vegetable.

Estimated cost per 1 cup serving: .50 cents