Submitted by Alise Ringger
(Double it for a family of more than 4) – I got this recipe from Kristen Johnson of Spokane. I will never be able to thank her enough!
1 head cauliflower--coarsely chopped
1 large onion--diced
1/4 c butter
1/2 c olive oil
6 cloves garlic--minced
5 c chicken broth
1 c heavy cream
salt and pepper
lemon wedges for garnish
parmesan cheese for garnish
homemade croutons
In a large stock pot sauté onion and garlic in olive oil and butter until soft. Add cauliflower and sauté until browned. Season with lots of salt and pepper. Lower heat, cover and cook for 10 minutes, stirring occasionally. Add broth, cover again and cook for 20-30 minutes until cauliflower is tender. Stir in cream. Garnish with freshly grated parmesan cheese, croutons and a squeeze of lemon juice.
To make homemade croutons:
Cut up a loaf of French bread into cubes. Sauté in a large hot skillet with olive oil, butter, and freshly minced garlic until crisp.
**The homemade croutons MAKE this soup extra special and hearty. This is a great meal with a salad on the side. The crouton recipe is my mom's...also good made with sourdough bread...fabulous in Caesar Salad which is how we usually use them.**
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