Cauliflower Soup
From: Sylvie, Gatineau, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 2 tablespoons [30 g] butter
  • 1 onion, chopped
  • 3 potatoes, peeled and diced
  • 1 cauliflower, broken-up into flowerets
  • Salt and pepper, to taste
  • 6 cups [1.5 L] warm chicken broth
  • 1/2 teaspoon [2.5 mL] basil
  • 1/2 teaspoon [2.5 mL] thyme
  • 1 bay leaf
  • Melt butter into a casserole; brown chopped onion.
  • Mix potato dices and cauliflower flowerets; cook for 1 or 2 minutes.
  • Salt and pepper.
  • Pour in warm chicken broth, add basil, thyme and bay leaf; bring to a boil.
  • Cover and simmer for 40 minutes, over low heat.
  • Remove and throw away bay leaf; puree mixture.
  • Check for seasonings.
  • Serve.