Yes, I realize that it is the middle of the summer and the average temperature around here has been 98 degrees, but I still made this soup on Sunday afternoon. Neal and I had eaten a pretty big lunch after church and wanted something light and simple for dinner, so we had sandwiches and caulifower soup. It was so easy and delicious. This is a very creamy soup and works best as a side dish rather than a main course. It also has a very mild flavor and doesn't even taste like vegetables. And did you know that one cup of cauliflower has most of your daily Vitamin C allowance? Pretty awesome! (Recipe adapted from Taste of Home Cookbook)Ingredients: (4 servings)
- 4 cups chicken broth
- 3 cups cauliflower, chopped (fresh or frozen)
- 1/2 cup whipping cream
- 1 tsp. sugar
- 1/2 tsp. nutmeg
- 1 tsp. garlic powder
In a medium saucepan, mix together the chicken broth and cauliflower and bring to a boil. Reduce to medium heat and allow to simmer, uncovered for about 15 minutes or until the cauliflower is soft. Pour everything into a blender and puree until all of the cauliflower chunks are smooth. Transfer back to the saucepan and stir in the whipping cream, sugar, nutmeg and garlic powder. Warm through on low heat if necessary. Serve immediately and top with fresh chives if desired.
Note: This recipe could also be made with carrots or broccoli in place of the cauliflower. Or mix together a variety of the three vegetables to make up 3 cups.
