Cauliflower Soup

will@langleydesigngroup.com

CategoryDifficultyBeginner
Prep Time10 minsCook Time20 minsTotal Time30 mins
 3 cups Chicken Broth
 1 Head Cauliflower
 4 Medium Onions, Chopped
 1 Medium Potato, Peeled & Diced
 3 Cubes Chicken Bouillon
  cup Whipping Cream
 ¼ tsp Ground Nutmeg
 6 tsp Butter
 3 pinches Salt & Pepper
1

Thinly slice the cauliflower (you should have about 4 cups). In a 3 quart pan over high heat, combine the broth, cauliflower, onion, potato and bouillon. Bring to a boil, cover, reduce heat and simmer until vegetables are soft (15 to 20 minutes).

2

Puree (we use a blender) vegetable mixture and return to pan. Add cream and nutmeg. Salt and pepper to taste. Heat through. Serve in bowls with a ½ tsp of butter on the top (let it melt and swirl if you have time.) Then sprinkle a little bit of nutmeg over the top just for color.

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Ingredients

 3 cups Chicken Broth
 1 Head Cauliflower
 4 Medium Onions, Chopped
 1 Medium Potato, Peeled & Diced
 3 Cubes Chicken Bouillon
  cup Whipping Cream
 ¼ tsp Ground Nutmeg
 6 tsp Butter
 3 pinches Salt & Pepper

Directions

1

Thinly slice the cauliflower (you should have about 4 cups). In a 3 quart pan over high heat, combine the broth, cauliflower, onion, potato and bouillon. Bring to a boil, cover, reduce heat and simmer until vegetables are soft (15 to 20 minutes).

2

Puree (we use a blender) vegetable mixture and return to pan. Add cream and nutmeg. Salt and pepper to taste. Heat through. Serve in bowls with a ½ tsp of butter on the top (let it melt and swirl if you have time.) Then sprinkle a little bit of nutmeg over the top just for color.

Cauliflower Soup