Saturday, December 29, 2012

Creamy Cauliflower soup

I love finding a good deal... I found heads of cauliflower for just .99 cents a head (which normal runs about $2.50 a head) so I got 2 heads of cauliflower for less than what I usually buy just one head for...a good deal in my book... I also found celery for .99cents a bunch which also is usually double that amount..and half and half for .99 cents as well... you can tell these things were on sale cause of the Christmas holiday...:)  so I was thinking what to do with all this newfound cauliflower & other onto I want to roast it in the oven with olive oil & herbs..nah... I wanted something yummy and delicious cause it is cold, snowy & blowing here in December in Michigan...Soup that's what I want... yummy creamy, delicious hot soup.... I used carrots, celery & onion, along with chicken/vegetable stock for the base... use what you have on hand...all veggie stock, or all chicken stock whatever will work... as always use what you have and what you like...that's what's wonderful about cooking....use what works for you....There is a couple of steps to make this soup but it is well worth it... I serve this with shredded co-jack cheese and croutons..but plain is also wonderful...
I made roux to thicken the soup at the end, I first used an immersion blender (cause it is much, much easier than blending this in a blender, but you can do that instead of an immersion blender)..

Creamy Cauliflower soup

10 cups veggie/chicken stock
2 heads cauliflower
1 onion, chopped
2 carrots ,chopped
2 stalks celery, chopped
2 T olive oil
2 T butter
2 T sour cream
1 T white wine
co-jack cheese & croutons for serving (Optional)

**seasonings of your choice, I used kosher salt,pepper, seasoned salt, parsley flakes,onion powder, couple of pinches of nutmeg & cayenne pepper)

5 T EACH butter & flour
2 cups half & half
pinch of onion & garlic powder, cracked pepper and a pinch of salt

In large pot put olive oil in pan over medium heat.  When hot add onion, carrots & celery.  Sprinkle with salt & pepper.  Stir to coat with the oil.  Cook for 4-5 minutes until veggies are halfway done.  While the veggies are cooking, wash the cauliflower & cut the outer leaves off .  Cut in half and remove tough core.  Cut into pieces and place in pot.  Stir well and sprinkle with a little more salt & pepper.  Add veggie/chicken stock (this should cover the veggies completely).  Place lid on pan and bring to a boil.  When boiling turn heat down to medium low and cook for around 10-15 minutes until vegetables are falling apart tender.  Make roux... melt butter in another pan over medium high heat, sprinkle flour over butter and whisk cooking for 2-3 minutes, add half & half and seasonings whisking together.  Continue whisking until thickened.  Back to the soup mixture, turn heat off and check veggies to make sure they are completely tender with fork.  Using your immersion blender blend soup (I blended about 90% of my mixture leaving just a few little pieces of cauliflower.  Add roux and turn heat back on...whisking mixture together until blended.  Drizzle wine over the soup, add sour cream and the last 2 T of butter whisking until sour cream is melted & butter is melted.  Taste to adjust the seasonings if necessary.  Turn off heat (you don't want the soup to boil at this point).  Serve in bowls with cheese sprinkled over the top and croutons... Enjoy

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