Cauliflower Soup
- 2 12 cups chicken stock
- 1 head cauliflower
- 1 head roasted garlic
- 1 -2 tablespoon prepared commercial chicken base
- 1 onion, in quarters for preparing stock
- 12 cup roughly chopped celery & leaves
- 1 onion, sliced thickly for preparing puree
- 1 bay leaf
- 6 -10 peppercorns (crushed)
- 1 cup milk (any desired fat percentage)
- Exact measurements are not necessary in this recipe.
- Use a rich chicken stock, or prepare a stock: 3 cups water and all bones, skin and coagulated juices of a store-bought rotissery chicken.
- Add celery and onion with bay leaf and peppercorns and enough chicken base to add flavor and needed saltiness.
- Press, strain and discard bones and any aromatics that you have added.
- This will provide about 2 1/2 cups of cloudy rich broth.
- Add 1 head of cauliflower roughly cut and 1 small onion to the stock and boil until almost mushy, about 15 minutes.
- Puree in a blender in batches with an entire head of peeled roasted garlic.
- Return puree to a saucepan and add 1 cup milk (your preference on fat content) do not reboil after adding milk.
- This is a low cal/carb/fat soup perfect for dieters and diabetics to eat guilt free!
- Enjoy!
chicken stock, cauliflower, garlic, base, onion, celery, onion, bay leaf, peppercorns, milk
Taken from www.food.com/recipe/cauliflower-soup-198205 (may not work)