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Cauliflower Bisque

Prep time 32 mins
Cook time 45 mins
Yield about 10 cups
To preserve the creamy white color of this soup, sauté the veggies just until soft, but not browned.

Ingredients

  • 3 tablespoons butter or margarine
  • 2 cups chopped leeks
  • 1 cup chopped celery
  • 3 garlic cloves, chopped
  • 8 cups cauliflower florets and stems (about 2 small heads)
  • 6 3/4 cups chicken broth, divided
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • Garnishes: croutons, fresh chives

How to Make It

  1. Melt butter in a Dutch oven over medium heat. Add leeks, celery, and garlic; sauté 10 minutes or until vegetables are tender, but not brown. Add cauliflower; sauté 2 minutes. Add 6 cups broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, or until vegetables are very tender. Cool slightly.

  2. Puree vegetables, in batches, in a blender or food processor until very smooth and creamy. Return pureed vegetables to pan. Stir in half-and-half, salt, and pepper. Bring soup to a simmer over medium heat. Stir in remaining 3/4 cup broth, and cook 5 minutes or until thoroughly heated. Garnish, if desired.

Christmas with Southern Living 2006