Happy Soup Week! This week Katie and I are going to share a recipe for soup each day. The season for soup is upon us here in the Midwest;
unfortunately colder weather is on the way. Soup is a great way to start a meal or can be a meal unto itself. We will give you some of each this week. I’m starting with a soup that doesn’t have too many ingredients, is not too labor intensive (it’s quick and easy to prepare) but tastes like you have spent hours in the kitchen. This would be great with a hearty salad and a loaf of crusty French bread or it would be a nice start to an elegant dinner. You pick!!
This has all the flavor of a nice creamy soup without all the fat. I garnished this soup with chives and bacon and used about a slice of bacon per bowl of soup and about a teaspoon of chives per bowl. If you would like to make this a vegan dish, use vegetable broth rather than chicken and
omit the bacon. But, if you are a carnivore, the bacon adds a very nice bit of flavor.
2 tablespoons olive oil
2 cups chopped onion
6 cups cauliflower florets (about half of a large
2 cups chicken or vegetable broth
1 ½ teaspoon chopped fresh thyme or ½ teaspoon dried thyme
1 ½ cups low-fat milk
Bacon and chives for garnish (optional)
Add olive oil to medium/large stockpot over medium high heat. Add onion and sauté until tender and beginning to brown, about 8 to 10 minutes.
Add cauliflower, thyme and broth and simmer until cauliflower is tender, about 20 minutes.
Using a hand held blender, blend soup in the pan and puree until smooth. If using a traditional blender, working in batches, transfer soup to blender and puree soup until smooth. Add milk to soup mixture and bring soup to simmer. Transfer soup to bowls and garnish. Serves four as main