Friday, June 17, 2011

Creamy Cauliflower Soup

Are you in need of a quick and easy dinner? How about whipping up this creamy and delicious soup!

This is a breeze to throw together, and it is very satisfying. You can serve it with some cheddar biscuits for hearty and scrumptious meal. Yum!

Creamy Cauliflower Soup

Adapted from this recipe

Serves 4

1 medium onion, chopped

2 tablespoons olive oil

2 cups chicken or "no chicken" broth

1 medium (2 1/2 pound) cauliflower, cored and chopped into florets

4 oz cream cheese, cut into 6 pieces (or I used 1/2 cup plain greek yogurt)

1/4 cup heavy cream (can use half-and-half or whole milk)

1 tablespoons chopped fresh chives, plus more for garnish (can use dried)

salt and pepper, to taste

1/2 cup shredded cheddar cheese

In a large saucepan, cook onions in olive oil over medium heat until soft and lightly browned, about 10 minutes. Add broth and cauliflower. Bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes, or until cauliflower is tender.

Add cream cheese (or greek yogurt), and mash cauliflower with a potato masher. Stir in the cream. Puree with an immersion blender, (or in a regular blender in batches). Stir in chives. Season with salt and pepper to taste. Serve hot with cheddar cheese and chives sprinkled on top. Enjoy!

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