A Light Cream Soup

Creamy Cauliflower Soup

Ingredients:

2 Tlb unsalted butter
1/2 Tlb minced garlic
1 onion, chopped or 1/2 large red onion
1 head of cauliflower, broken into small florets
1 potato, peeled and diced or 2-3 red potatoes, peeled and diced
2 cups chicken stock (could use vegetable stock)
1 cup cream
1/2 cup milk
salt and pepper to taste

Directions:

Melt the butter in a large pot over medium heat. Add onion and garlic to the butter and saute for 5 minutes. Stir in the cauliflower florets and potato and saute for another 5 minutes.

Add the chicken stock and bring to a boil, reduce heat to low and simmer for 20 minutes or until all the veggies are tender.

Remove from heat and use a hand blender to puree the soup into a smooth creamy texture. If you do not have a hand blender you can do it in batches in your regular blender, however, you will need to let the soup cool a little first.

Add in the cream and milk and stir over low heat until consistency and desired temperature are reached.

Salt and Pepper to taste.

I made this because they had purple cauliflower at the grocery store and I thought what could be more fun than purple soup. The color was beautiful until I added the cream, which grayed it a little, but I still liked the flavor a lot. I used red onion and red potatoes and we thought it was very light, but filling. Even in the summer time we didn't feel it was too hot or heavy.
I bought a loaf of crusty rustic french bread (more dense than the regluar) cut it into slices, laid it out on a cookie sheet lined with tin foil, drizzled olive oil over the top and then sprinkled them with freshly grated parmesan cheese. Put the pan under the broiler for a few minutes (watch closely!) and it was the perfect side to this soup.