Cream of Cauliflower Soup
Servings
2Serving size
about 1 1/2 cups as an entreeThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 head medium (5-6 inch dia.) Cauliflower, raw (cut into small flowerets) |
| 3 quart Water |
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1/4 tsp. Salt |
| 1 cup Water |
| 2 ounce Semisoft goat cheese |
Instructions
When the water is boiling, add the cauliflower and steam for 18 minutes. Remove and let cool.
While the cauliflower is steaming place the olive oil in a large skillet over medium-high heat.
Add the onion and cook slowly for about 10 minutes, adjusting the heat so that the onions become soft and translucent but do not brown.
Place the onions, salt, and water in a blender and puree until smooth.
Slowly add the cauliflower and puree until smooth.
Add the goat cheese and puree until smooth.
Reheat gently and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Sometimes the simplest things are the best. Cauliflower, onions, salt, olive oil, goat cheese – it takes so little to make something rich and creamy. Drizzle a 1/2 teaspoon of aged balsamic vinegar over this for a real treat.