Cauliflower & Onion SoupCuisine: Parve Category: Soups Servings: 6 Ingredients:3 tbs olive oil, plus additional for drizzling1 large onion, roughly chopped 1 large head cauliflower, chopped into small bits 2 ribs celery, sliced 5 sprigs fresh thyme, leaves removed and roughly chopped 1 fresh bay leaf 3 large cloves garlic, chopped or grated Salt and freshly ground black pepper 6 cups chicken stock (add more or less depending on how thick you like your soup) Instructions:Place a large soup pot over medium-high heat add the oil. Once the oil is hot, add the chopped onions and cook until they begin to caramelize. Add the cauliflower, celery and thyme sprigs. Cook, stirring frequently for 8-10 minutes, until the veggies are nice and brown. Add the garlic, some salt and freshly ground black pepper, and continue to cook for 2-3 minutes. Add about 1 cup of the chicken stock and scrape up any brown bits on the bottom of the pot. Remove the pot from the heat and discard the thyme stem and bay leaf. Working in batches, transfer the veggies to a food processor. Puree until completely smooth, adding a little splash of stock to moisten mixture if necessary. Once the cauliflower is nice and smooth, transfer the puree back to the soup pot and add enough chicken stock to achieve a thick soup consistency, anywhere from 3-5 cups. Turn the heat back to medium-high, add the bay leaf and bring up to a bubble. Simmer for 5-10 minutes.Click Here To Return To The Recipe List This Page Generated By: |