Cauliflower Soup
Modified from some Food Network chef
coarse salt and pepper
1 tbsp oil
3 tbsp butter
2 small heads of cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery, chopped
1 medium onion, chopped
2 tsp thyme
2 tbsp flour
1 quart chicken broth
1 cup half and half or whole milk
3 tsp parsley
1/2 cup grated Parmesan for passing
In a large pot, heat up the oil and butter over medium heat. Season with salt and pepper. Add the cauliflower florets and stir. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side. Melt 1 more tbsp of butter and add flour. Cook for 1 minute and stir together. Mix in chicken brother and half and half. Bring up a simmer and cook for 15 minutes. Puree soup and return to pot. Add parsley. Serve with grated cheese on top.
Makes 4 servings.