Creamy Cauliflower Soup

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Creamy Cauliflower Soup

 

1 1/2 cups potato chunks (no peel)

4 cups light broth or water

1 1/4 cups chopped pale celery

5 cups cauliflower pieces

1 small onion

1 whole clove garlic

1 tbsps. olive oil or butter

1/2 cup dry white wine

1 tsp. salt and pepper

variations: add 1/2 lb. sliced, sautéed mushrooms with marjoram and savory; 1/2

cup parsley; 1/2 cup diced red bell pepper; 1 cup corn off the cob

 

Cook the potato in the broth. Chop the celery and add. When the potato is nearly

done, add the cauliflower and cook until tender. As always in blended soups, the

potato must be very well cooked; otherwise the soup will be gluey.

While the vegetables are cooking, chop the onion and sauté it and the garlic

clove in the olive oil. Cook them gently until very well done but don't let them

brown.

Puree all the cooked vegetables and the onion and garlic in blender or food

processor until smooth. To get a very smooth soup, blend or process in small

batches.

Stir in the wine, if you choose, and the salt and pepper. Reheat gently, adjust

seasoning as needed, and serve.

Makes 10 cups.