Cream of Cauliflower Soup

 

Sept 30 2017 /Courtesy of: 12 Tomatoes

 

 

 

Ingredients

• 1 head cauliflower, cored and chopped

• 1 large onion, chopped

• 2 large potatoes, peeled and chopped

• 2 carrots, peeled and chopped

• 3 cups chicken or vegetable stock

• 1 cup heavy cream or half-and-half

• 3 cloves garlic, minced

• 2 tbs butter

• 2 tsps dried thyme, divided

• salt and pepper to taste

• Croutons, for garnish

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Instructions

1. In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 more minutes. Add garlic, and cook another minute. 

2. Add stock and bring to a boil. Stir in cauliflower, cover, and reduce heat to a simmer. Let cook until vegetables are tender, 15-20 minutes. 

3. Puree using an immersion blender, or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 tsp of thyme. 

4. Season with salt and pepper to taste, and serve with additional thyme and croutons as a garnish. 

 

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