So, I have to admit that I have a small love affair with cauliflower. It is absolutely my favorite vegetable. I can put it in just about anything. So, with February as my self proclaimed soup month, I decided to make cauliflower soup. Why, not? Cauliflower has an unbelievable amount of vitamin C, so with it being cold/flu season, the more vitamin C you can add to your diet the better. I also learned what a roux was and how to make one. It is a mixture of flour and butter used as a thickening agent for soups and sauces. Voila, add it to your cooking dictionary. Also, if you prefer this to be a vegetarian soup, substitute the chicken broth for vegetable broth. Both are delicious.
- 1 tablespoon butter
- 1 tablespoon flour
- 4 cups chicken broth
- 1/2 cup onions, diced
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1 medium head cauliflower, washed and chopped into small pieces
- salt and pepper to taste
1. In a medium saucepan, make a roux by melting the butter on low heat and then adding in the flour. Stirring constantly for 1 minute. It will be a paste consistency.
2. Next add in chicken broth, onion, garlic, salt and cauliflower. Bring mixture to a boil.
Once boiling turn heat down to low and simmer covered for 20 minutes or until cauliflower is tender.
3. In small batches, puree mixture in blender until smooth. Season with salt and pepper.
Adapted from: skinnytaste