This is always a big hit. Creamy, subtle yet intriguing flavor.. you really should try it, even if you don’t care for cauliflower, you’ll thank me.
CREAM OF CAULIFLOWER SOUP
4 T butter
1 onion, chopped
2 potatoes, peeled and chopped
1 head cauliflower, divided into florets
3 celery stalks, chopped
2 cups chicken stock
2/3 cup half and half (or 1/3 cup milk and 1/3 cup heavy cream)
salt and pepper, to taste
Melt butter in a large saucepan over medium heat.
Add onion, potatoes, cauliflower, and celery. Cook for about 5 to 10 minutes, stirring occasionally.
Stir in chicken broth and bring to a boil.
Cover and turn heat down to simmer for about 15 to 20 minutes, or until vegetables are cooked.
(If you want to make this ahead of time, just turn heat to low and leave covered until almost time for dinner).
Using a stick blender, or regular blender, process until everything is smooth.
Stir in half and half, add salt and pepper, and heat through before serving. If desired, garnish with celery leaves.
Source: slightly adapted from The Irish Heritage Cookbook by Margaret M. Johnson