Hoffman Media


Creamy Cauliflower Soup

Creamy Cauliflower Soup

½ cup diced sweet onion
2 tablespoons butter
7 cups cauliflower florets
1 quart chicken stock
½ teaspoon salt
¼ cup heavy cream

• In a large saucepan, cook onion in butter over medium heat
until onion is soft and tender, 5 to 7 minutes. Add cauliflower,
chicken stock, and salt. Bring to a boil. Reduce to
medium-low heat, and cook until cauliflower is very tender,
20 to 25 minutes.
• Remove from heat. Add cream. Using a hand-held
stickblender*, puree cauliflower mixture until creamy and
smooth. (Add more cream or chicken stock to achieve desired
*If a stick blender is not available, transfer mixture to the
container of a blender, and process until smooth, working in
batches, if necessary.

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