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Cream of Cauliflower Soup

February 17, 2011

A rich, creamy and lush soup to start any meal.  I love adding a few saved tiny pieces of sautéed cauliflower for the garnish with some bright fresh chives from the garden to brighten the bowl and the taste.  Cauliflower looks so beautiful and yet not too exciting, but with  great additional combinations of flavors it becomes a luxury.

  Cream of Cauliflower Soup


  •  1 Onion (chopped)
  • 1 Celery Rib (chopped)
  • 1 T. Garlic (minced)
  • 2 T. Olive Oil
  • 2 T. Unsalted Butter Plus 1 T. for garnish
  • 1 Head of Cauliflower (cut into small pieces) (save some for garnish)
  • 5 C. Chicken Stock (or Vegetable)
  • Parmesan Rind (1-2 pieces)
  • 1 C. Heavy Cream (or Half and Half)
  • Salt
  • Freshly Ground Pepper
  • 2 T. Fresh Chives (snipped for garnish)


  1. Saute onion, celery and garlic in the oil and butter until tender
  2. Add the cauliflower and 1-2 C. of the chicken stock; boil until cauliflower is tender (approx. 7-10 min.)
  3. Use an immersion blender to thoroughly puree
  4. Add the remaining stock and Parmesan rinds and heat thoroughly; simmer for approx. 20 minutes
  5. Stir in the cream; simultaneously saute the saved cauliflower pieces for garnish
  6. Remove the rinds and season with salt and pepper to taste
  7. Serve in warmed soup bowls adding some sautéed cauliflower and chives

(Serves 6)

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