Cream of Cauliflower Soup
IngredientsPreparation
  • 1 cup [250 mL] water
  • 1 cup [250 mL] cauliflower pieces
  • 1 potato, cut into pieces
  • 2 tablespoons [30 g] butter
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 2 cups [500 mL] chicken broth
  • 1 teaspoon [5 mL] celery salt
  • Salt and pepper, to taste
  • 1/2 cup [125 mL] heavy cream or milk
  • Into a casserole, bring water to a boil.
  • Add cauliflower and potato pieces.
  • Lower heat and simmer for 10 minutes.
  • Remove from heat and set aside.
  • Melt butter into a clean casserole.
  • Brown together chopped onion and garlic for 1 minute.
  • Add cauliflower and potato pieces, along with cooking liquids.
  • Pour in chicken broth.
  • Puree into a blender until thoroughly mixed and smooth.
  • pour back into casserole; season with celery salt, salt and pepper.
  • Bring to a boil.
  • Stir in cream or milk, and serve.