Creamy Cauliflower Soup

  • 2 Tablespoon extra-virgin olive oil
  • 2 Tablespoons butter
  • 2 small heads cauliflower, or 1 large, cut into small bunches of florets
  • 4 ribs celery and leafy tops from the heart of stalk, finely chopped
  • 1 medium onion, chopped
  • 3 Tablespoons chopped fresh thyme leaves
  • 6 cups stock (vegetable or chicken)
  • 6 tablespoons chopped fresh parsley leaves or chives, for garnish
  • 1 tablespoon butter for garnish

In a large pot, heat  the olive oil and butter, over medium heat. Add celery, onion and thyme and cook for 3 minutes. Add the cauliflower florets and the stock and bring up to a simmer for 20 minutes. Puree soup using an immersion blender, food processor or blender and return to pot. Garnish soup with chopped parsley or chives and butter and serve
Image courtesy Greg Hirson


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