Saturday, September 22, 2012

Smooth and Creamy Cauliflower Soup


             Here is another easy soup recipe.  Yes, it was one of those days where I looked in the fridge and said "oh, there's a cauliflower that needs to be cooked."  To make a vegetable go a long way soup is a great option.  I also like adding some fresh croutons to add a bit of crunch.

             For the croutons you will need a bread like French or Italian.  I used what was left of a loaf of my homemade bread.  Cut up the bread in squares to your desired size.  Place them on a baking sheet and drizzle them in olive oil.  Place them in a preheated 350F oven.  Let them go for between 10 and 15 minutes.  In my oven the underside cooked quicker.  You may want to check them after 5 and turn them over.  Take them out when they are toasted to a light golden brown.

Ingredients for the soup
  1. 1 head of cauliflower
  2. 1 Cup chopped onion
  3. 2 Cups of low sodium chicken broth
  4. 2 Cups skim milk
  5. 1 Tbl chopped garlic
  6. 2 bay leaves
  7. dash of nutmeg
  8. 1 tsp salt
  9. 1/4 tsp pepper
  10. 4 oz. cream cheese
First, break the cauliflower up into small florets.  Then chop your onion and garlic.

Heat up a pot with 2 Tbl olive oil and cook the onion on medium heat for 5 minutes.

Then add the cauliflower and garlic and stir just for about 3 minutes.

Then add the broth, milk, and bay leaves.  Let this come to a low boil and cook until the cauliflower is soft. 
 When the cauliflower is soft, puree the soup with an immersion blender to your desired consistency.

Add the nutmeg, salt, and pepper.  Add the cream cheese and stir.  Check for seasoning. 

Ladle the soup in bowls and top with some croutons. 

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