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Cream of Cauliflower Soup

Yield 2 quarts


  • 1 large onion
  • 2 shallots
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 2 (14 1/2-ounce) cans chicken broth
  • 1 large cauliflower, cut into flowerets
  • 1 1/2 cups whipping cream
  • 1 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Garnishes: asparagus tips, cracked black pepper

How to Make It

  1. Slice first 3 ingredients; saute in oil in a Dutch oven until tender. Stir in broth; bring to a boil. Add cauliflower; cook, stirring occasionally, 15 minutes or until tender.

  2. Process soup in batches in a blender until smooth; return to pan. Stir in cream, salt, and white pepper; cook over low heat, stirring often, until thoroughly heated. Ladle into bowls, and garnish, if desired.