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Cauliflower Soup

  • 3 Tbsp butter

  • 1 medium onion, chopped

  • 3 cloves garlic, crushed

  • Juice of one lemon

  • 2 heads cauliflower, cut into florets

  • 2 cups vegetable stock 

  • 8 oz (½ pint) heavy cream

  • Salt

  • White pepper

  1. Melt butter in a large saucepot over medium heat. Saute onion and garlic and until onions are translucent. 

  2. Add lemon juice, cauliflower, and vegetable stock.  Cover and let simmer until cauliflower is tender. 

  3. Remove saucepot from heat.  With either a hand/immersion blender or traditional blender blend all contents until smooth.  

  4. Add heavy cream, salt, and pepper to taste.  Blend again.  

  5. Heat soup slowly upon serving