Unfortunately, everyone liked the soup so much I didn't get a chance to take a picture. But it was delicious. I used ham stock and put in a little bit of ham I had in the freezer from the holidays. I omitted the salt as a result of that. So good! Have I said that yet :)
6 servings. 6 carbs per serving!
Ingredients
Directions
Read more: http://caloriecount.about.com/cauliflower-soup-recipe-r314516#ixzz0d6s60JCP
| 1/2 | stick butter |
| 1/2 | onion |
| 1/2 | carrot |
| 1 | stalk celery |
| 1 | cauliflower head (or two if they are small. You can also use frozen.) |
| 2 | T parsley |
| 2 | quarts stock (chicken, ham, veggie or beef will work) |
| 1 1/2 | cup whipping cream |
| 2 | t salt |
| 1 | c sour cream |
- Cut up cauliflower, celery and carrot into bit sized pieces. Place in roasting pan and roast at 375 for about a 1/2 hour. (This step isn't completely necessary, but I think it makes it tastier!)
- Melt butter in soup pot or a dutch over. Add diced onion and cook for a few minutes (I added garlic too!). Add roasted veggies and parsley. Stir to combine.
- Cover and cook on very low for 15 minutes.
- Pour in stock, bring to a boil, reduce heat and simmer.
- Ladle about 1/2 of the soup into a blender or food processor and blend. Return to soup.
- Add cream and simmer on low for a few minutes. Check seasoning and add salt and pepper as necessary.
- Just before serving, place the sour cream in a serving bowl or soup tureen. Add 2-3 ladles of soup and mix with sour cream. Pour in remaining soup and stir.
- Serve immediately.
Read more: http://caloriecount.about.com/cauliflower-soup-recipe-r314516#ixzz0d6s60JCP
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