More Great Recipes: Soup

Cream of Cauliflower Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4-6 cups vegetable stock (enough to cover the cauliflower)
1 large head of cauliflower broken into florets
1/2 to 2/3 cups heavy cream (depending on the consistancy you want)
1/2 tsp freshly grated nutmeg
Kosher salt and white pepper to taste


Bring the stock to a boil then add the cauliflower florets. Lower the heat and simmer until soft - about 20 minutes. Puree with an immersion blender. Add the cream, nutmeg and salt and pepper. Blend into soup. Serve hot or warm up before serving.


Pairs Well With


Notes

A dash of local for every season
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