View Single Post
Old 09-25-2010, 09:19 AM   #7
Less Juicey
sandyfanny's Avatar
Join Date: Jul 2008
Location: Carolina coast
Posts: 1,343

S/C/G: 246/135

Height: 5'5"

Default Cauliflower Soup for Shells

Cauliflower Soup

1/2 head of cauliflower, washed and cut into florets
2 T. olive oil
2 cups of chicken broth (I use reduced sodium)
1/2 - 1 c. heavy cream
grated sharp cheese (as much as you like - I use about 1/2 c.)
chopped onion (I use maybe 1/2 cup)

In a large saucepan, sautee the onion in olive oil 'til it's soft over med - low heat. *Add the cauliflower and sautee it with the onions 'til the cauliflower shows a little golden color (about 7 min.) Add the chicken broth, cover saucepan and simmer until the cauliflower is soft. Let the mixture cool off the heat and put it in a blender and puree. You may need to do this in two batches. Return the pureed mixture to the saucepan and add cream, reheating over med.- low heat. Stir in the cheese and ground black or white pepper and serve. Don't add salt until you taste it; the cheese may be enough salt. This makes 4 - 6 servings. You can refrigerate leftover soup and reheat for another meal.

*If you're in a hurry, microwave the cauliflower until it's soft. Then add it to the onion, add chicken broth and simmer about 15 min. But I think it's better to sautee it a little with the olive oil.

I also made the crispy cheese crackers to eat with my soup. Just what I needed to make me feel better.

sandyfanny is offline   Reply With Quote