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Cream of Cauliflower Soup

Cream of Cauliflower Soup

  • 1 cup water
  • 1 1/2 cups small cauliflower pieces
  • 1 medium potato, peeled and cut into cubes
  • 2 T. butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 cups chicken broth
  • 1 tsp. celery salt
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup milk
  • 1/2 cup half & half
  • 1 /2 cup milk
  • shredded cheddar cheese for garnish

Preparation -
In a pot or a large saucepan, bring water to a boil. Add cauliflower and potatoes and simmer for 10 minutes, then set aside. Melt butter in a skillet. Add onion and garlic and saute just until onion in barely tender. Add to the cauliflower/potato mixture. Stir in the chicken broth and seasonings and bring to a boil. Reduce heat and simmer for about 3 or 4 minutes. Remove from heat and allow to cool for about 20 minutes. Pour mixture into a blender or food processor and puree until smooth. Return to pan. Stir in the half & half and milk. Mix well, then simmer for about 5 minutes. Serve piping hot. Top individual servings with shredded cheddar cheese.

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