Cauliflower Soup Recipe
Simple cauliflower has never tasted so good! This light, healthy, and delicious soup recipe, featuring a medley of flavorful ingredients, makes cauliflower a special treat.
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1 cauliflower head, trimmed with florets separated and cut into bite sized pieces
49 ounces chicken broth
4 tablespoons olive oil
1 onion - chopped
2 carrots - diced
2 stalks celery - with tops, finely chopped
8 mushrooms - sliced (Optional)
2 tablespoons flour
1 teaspoon Beau Monde seasoning
1 teaspoon rosemary - fresh, chopped
salt and pepper - to taste
:stock pot, skillet
Bring chicken broth to boil in stock pot or large sauce pan.
Drop in florets and lemon. Cover and simmer until florets are tender, about 5-6 minutes.
Remove lemon. Turn heat to low.
In skillet, heat oil over medium heat. Saute onion, carrots, celery and mushrooms until onions are soft.
Whisk in the flour.
Whisk in 2 ladles full of the cauliflower broth. Stir until smooth and thickened.
Add all back into cauliflower soup.
Cover and simmer 15 minutes.
Use an immersion blender or food processor if you would like a smoother soup.
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Cauliflower Soup Recipe Reviews
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"With the exception of the Beau Monde seasoning, followed the recipe to the letter and it was delicious. Served it with a baked sandwich. Even the kids liked it."
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