Chef Tom Fraker
Baby Cauliflower Potato Cheese Soup
Baby Cauliflower Potato Cheese Soup
Rated 5.0 stars by 1 users
Category
Soup & Stew
Cuisine
American
Servings
6 - 8 servings
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
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3 tablespoons extra virgin olive oil
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1 tablespoon unsalted butter
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2 cloves peeled garlic, chopped
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1 organic celery rib, chopped
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4 tablespoons dill
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2 teaspoons thyme
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4 cauliflowers, cleaned and chopped
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6 cups chicken broth
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4 cups Baby Dutch Yellow® Potatoes, washed and diced
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4 bay leaves
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1 cup heavy cream
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1/2 cup Parmesan cheese, shredded
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2 organic cauliflowers (use green baby cauliflower), florets
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2 organic cauliflowers (use orange baby cauliflower), florets
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Spice Grinders, Garlic and Herb Organic Grinders, Rainbow Peppercorn
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Organic parsley as needed
Directions
In a medium size soup pot, heat the oil and butter over medium heat. Sauté the Maui onions until translucent and add the garlic. Cook until aromatic, about 30 seconds. Add the celery, herbs and white cauliflower and cook for 5 minutes, stirring often.
Next add the chicken broth, potatoes and the bay leaves. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes. Remove the bay leaves and discard.
Carefully puree the soup with a hand blender until smooth. Be careful not to splatter as it is hot. Return to heat and add the cream and cheese. Cook until the cheese melts. Stir in the colored cauliflower florets and season to taste.
Garnish with the parsley and serve.
Recipe Note
I like to garnish the soup with some of the colored cauliflower florets.
Filed in:
Baby Cauliflower,
Baby Cauliflower-Potato Cheese Soup,
Baby Dill,
Baby Dutch Yellow Potatoes,
Bay Leaves,
Cauliflower,
Celery,
Colorful Cauliflower,
Dill,
Garlic,
Maui Onions,
Melissa's Spice Grinders,
Organic Cauliflower,
Organic Celery,
Parsley,
Peeled Garlic,
Soup,
Soup & Stew,
Spice Grinders,
Sweet Onions,
Thyme
