I've moved! Come visit me at www.thesaltykitchen.com!!!
Don't go yet. I know, I know...cauliflower.
It doesn't sound very exciting, I realize. But, I must inform you that your feelings will change for this bland vegetable after making this soup. In fact, I made a quiet little apology to it after I had my first bite.
Oh, lordy. This is good. Like, really, really good. Like I had it for lunch four days in a row good, and I looked forward to it each day. Like I got caught by someone licking my bowl good.
It's extremely low in calories, makes a great lunch, and you will be forever embarrassed when you see your boss because he saw you eating like a pig, literally.
Creamy Cauliflower Soup
1 medium head of cauliflower, chopped
1 T. butter
1 T. flour
1/2 onion, chopped
4 cups chicken broth
salt and pepper, to taste
In a medium saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Stir for about 2 minutes, or until flour and butter are cooked through.
Add chicken broth, onions, and cauliflower.
Cook on medium until cauliflower is tender - about 20 minutes.
Puree with an immersion blender, or use a blender to mix in batches.
Blend until creamy.
Add salt and pepper to taste (I used 1 t. salt and 1/2 t. of black pepper).
** Linked to Mom's Test Kitchen's Test Meal Mondays and The Country Cook's Weekend Potluck.**