By Tiffany Ludwig
Perhaps I'm inspired by all the fluffy white snow we received last weekend, because cauliflower recipes are in heavy rotation in our kitchen! For example, roasted cauliflower is a staple and superbly easy to make. Riced cauliflower is a great substitute for mashed potatoes when we're in the mood for an extra nutritious, vitamin-rich winter side dish. On this week's menu is Creamy Cauliflower Soup. This is an amazingly delicious, thick, silky soup that will warm you from the inside out. Serve it with some crusty bread as a light meal or as a terrific appetizer.
by Tiffany Ludwig
1 head of cauliflower (approx 7")
2 Tablespoon butter
1 teaspoon onion powder
4 oz cheddar cheese
4 cups chicken stock (homemade or store bought)
Salt and pepper (optional)
Garnish with parsley
Prepare the cauliflower by separating the entire head into small florets. Remove any large stems. You want somewhat uniform florets of about 1-2 inches across. Wash the florets well in warm water & drain.
Place all the cauliflower into a large pot. Add enough stock to just barely cover all the florets. It's OK if the tops stick out a bit, they will all become softened while cooking and too much stock will lead to a thin soup. Add the onion powder and butter**. Let the whole thing simmer, covered for about 15 minutes, until the cauliflower is fully cooked and softened.
Use your immersion blender (wand blender) to puree the soup until to your liking. I prefer very smooth cauliflower soup. If you like it a little chunky just stop blending at that point.*
Add cheddar cheese and stir until the cheese is fully melted. Taste and add salt and pepper as needed, but taste it first! I find that with my well seasoned home-made stock I don't need to add any salt and pepper, but every stock will be different. If the flavor is flat then you do need to add some salt.
Serve while hot, adding parsley or cracked pepper garnish.
*Note, if you don't have an immersion blender you can use a standard blender, you'll just need to blend it in batches. Don't fill it over half way with the hot soup - it may just pop the lid off and a huge, hot mess will ensue!
** When you add the onion powder, you can also add additional spices like smoked paprika, chilies, Za'atar, you name it!