RECIPE: Cream Of Cauliflower Soup

Serves: 4 to 6

1 head of cauliflower, remove the stem, roughly chop
½ yellow onion, roughly chopped
1 quart chicken stock
2 oz. unsalted butter
4 garlic cloves
½ cup heavy cream
1 oz. roux (see recipe below)
Salt and pepper to taste

Sauté the onion, garlic and cauliflower in butter over medium-low heat for 5 minutes. Add the chicken stock and simmer over medium-low heat for 45 minutes.  Add the roux and puree the mixture with a hand-held (immersion) blender.

Add the heavy cream and strain the mixture through a sieve. Season to taste and garnish with grated Romano cheese.

To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.

Blond Roux:

½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

Melt the butter in a medium sauce pan and stir in the flour.  Cook for 10-15 minutes, stirring constantly until a light straw color is achieved.  Use immediately or store in the refrigerator for up to 2 weeks.

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