Cauliflower Soup

Patricia Kutchins

By
@Delisha

This is a rich, hearty soup that I dreamed up one snowy night during the holidays. Being
Italian, we usually do not eat meat on Christmas eve so I came up with this
soup that my husband and guests just fell in love with it and I have been serving it ever since.


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Comments:

Serves:

6

Prep:

25 Min

Cook:

45 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love making homemade soups, and this recipe is definitely a keeper! It's really hearty for a cold night and super easy to make. When using the potato masher, it does leave the soup a bit chunky. Personally, I liked it this way. But if you want a more smoother soup, give it a few pulses with an immersion blender.

Ingredients

1 small
head fresh cauliflower
1
potato peeled
1 small
onion
1 qt
chicken stock
1/2 stick
unsalted butter
1/4 c
flour
1/2 tsp
dried dill
1 tsp
cayenne pepper
1 tsp
black pepper
1 pinch
salt

Directions Step-By-Step

1
Rinse and cut up the cauliflower. Steam it in a small amount of water, covered,
until it is soft.
2
In another pot, cut up the peeled potato, and the onion. Cook it in 1 cup chicken stock until vegetables are soft.
3
Drain the cauliflower and put it with the potato onion mixture. Mash with potato masher until slightly thick.
4
In your soup pot, melt the butter and add the flour to create a roux. Cook it for about one minute and add the remaining chicken stock.
5
When it begins to boil, add the
mashed vegetables stirring until blended. Cook covered for approx 30 minutes
6
Add the dill, cayenne pepper and black pepper and salt. Stir and cook about 10
minutes more. Serve with crackers or by itself and enjoy! Yield: serves 6

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Recipe For: The Best Cauliflower
Hashtag: #cauliflower