Cream of Cauliflower Soup
- Ready In:
- 4hrs
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 2 heads garlic
- 1 teaspoon olive oil
- 1⁄2 cup butter (1 Stick)
- 2 onions, diced
- 1 carrot, peeled and diced fine
- 4 (14 ounce) cans chicken broth
- 1⁄2 cup flour
- 1 cup dry white wine
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon black pepper
- 2 teaspoons salt
- 3⁄4 teaspoon white pepper
- 1 tablespoon Tabasco sauce (or to taste)
- 1⁄4 teaspoon ground cayenne pepper (or to taste)
- 2 heads cauliflower
- 2 cups heavy whipping cream
- 2 cups swiss cheese, shredded
- 1 (14 ounce) can chicken broth, for thinning if needed
directions
- Preheat oven to 300 degrees.
- Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
- Place heads of garlic on a piece of aluminum foil.
- Place on cookie sheet.
- Drizzle garlic heads with 1 tsp olive oil.
- Seal foil and bake for 1 hour.
- Open foil and bake for an additional 20 minutes.
- Remove from oven and let cool.
- When cool enough to handle squeeze garlic from husks.
- Using a fork mash garlic and set aside.
- In large heavy stockpot melt butter.
- Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
- While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
- Once onions and carrots are soft add flour and saute' for about 3 minutes.
- Slowly whisk in wine to flour mixture, mixing thoroughly.
- Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
- Add cleaned cauliflower and bring to a boil.
- Lower heat, cover and simmer over low heat about 45 minutes.
- Using a slotted spoon remove about one-half of cauliflower from stock.
- Using an immersion blender or food processor blend until smooth, making a paste.
- Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
- Bring to a simmer and cook for an additional 10 minutes.
- Depending on the thickness you may or may not need to add a little more chicken broth.
- If using additional broth to thin only add a little at a time.
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Reviews
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.