cauliflower bisque
(1 rating)
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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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(1 rating)
yield
10 serving(s)
prep time
45 Min
cook time
40 Min
method
Stove Top
Ingredients For cauliflower bisque
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3 Tbspbutter
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3 cchopped leeks
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1 cchopped celery
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3garlic cloves - chopped
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8 ccauliflower florets
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6 3/4 cchicken broth - divided
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1 chalf and half
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1/2 tspsalt
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1/4 tspwhite pepper
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croutons
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dill (dried or fresh)
How To Make cauliflower bisque
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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