cauliflower bisque
(1 RATING)
Made this for the first time last week - it's definitely a keeper. Gave the recipe to 2 other people who loved it just as much as I do. Remember NOT to brown the vegetables
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prep time
45 Min
cook time
40 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 3 tablespoons butter
- 3 cups chopped leeks
- 1 cup chopped celery
- 3 - garlic cloves - chopped
- 8 cups cauliflower florets
- 6 3/4 cups chicken broth - divided
- 1 cup half and half
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- - croutons
- - dill (dried or fresh)
How To Make cauliflower bisque
-
Step 1Melt butter in a dutch oven over medium heat. Add leeks, celery and garlic, saute 10 minutes or until veggies are tender but not brown. Add cauliflower saute 2 minutes. Add 6 cups broth, bring to a boil. Reduce heat and simmer, uncovered 20 minutes or until veggies are very tender. Cool slightly. Puree veggies in batches in a food processor until very smooth and creamy. Return pureed veggies to pan. Stir in half and half, salt and pepper. Bring soup to a simmer over medium heat Stir in remaining ¾ cup broth, and cook 5 minutes or until thoroughly heated. Garnish with croutons and dill, if desired. 10 cups.
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