Tuesday, January 3, 2012

Creamy Cauliflower Soup

We had some cauliflower we needed to use up and went looking through cookbooks. This was easy, but we thought lacked flavor so we added spices(see end of recipe) and it was much tastier. I think we could have added a bit more potato flakes to make it a bit thicker.
Creamy Cauliflower Soup
Veggie Meals by Rachael Ray

1 medium head cauliflower, cored and separated into small pieces
1 small onion, chopped
1 qt milk
2 c water
1T olive oil
1 T butter
salt and pepper to taste
1/2 c instant potato flakes
Place cauliflower, onion, milk, water, olive oil and butter in a deep pan over medium high heat.  Season with salt and pepper.  Cover, reduce heat to medium low and cook for 15 minutes or until tender. 

Remove cover and mash cauliflower with a potato masher or hand blender.  Stir in potato flakes to thicken.  Adjust seasons.  Serve with toasted bread crumbs and Parmesan cheese.

**** We added 1/4 t nutmeg, 2 cloves garlic, minced, 1 t thyme and 1/2 c Parmesan cheese to this soup.

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