Cauliflower Bisque

To preserve the creamy white color of this soup, sauté the veggies just until soft, but not browned.

Yield: about 10 cups
Recipe from Oxmoor House

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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

Preparation

  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.
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