Rosemary Cauliflower Soup Recipe:
- Dice 1-2 leeks, white and light green parts only
- Cut a head of cauliflower into flowers
- Chop about 1 TB of rosemary leaves
- Dice 1-2 stalks of celery
- Dice 1 medium potato or 3 fingerling potatoes
- Heat up 1-2 TB of butter and 1-2 TB of olive oil over medium heat in a 3 1/2 quart le creuset round french oven
- Saute the leeks until soft, about 5-10 minutes. Add the celery after about 3 minutes. Season with a little salt and pepper
- Add the cauliflower florets and potato and saute for another 5-10 minutes. Season with salt and pepper and add the chopped rosemary leaves towards the end
- Push the vegetables to the side and melt another 1 TB of butter and 2-3 TB of flour and whisk together to form a roux
- Add 1 quart of chicken broth. I added about 6 cups because I had leftover chicken broth. Add 1-2 sprigs of rosemary. Bring to a boil and then let it simmer until the cauliflower and potato are soft, about 15-20 minutes. Season with a little salt and pepper
- Blend with Cuisinart immersion hand blender. Add 4 TB of heavy cream and taste for seasoning
- Garnish with fresh parsley or chives
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