According to the Atkins diet, cauliflower is a potato substitute and you can use it in many ways. Even the texture is similar. Another interesting thing I learned is that there are purple cauliflowers found in the UK and Italy. It would be awesome to make a periwinkle colored soup.
Creamy cauliflower soup is a dish everyone will enjoy. It has a very mild flavour, so even people who do not like vegetables will love it.
1 pound fresh cauliflower flowerets
4 tablespoons butter
6 tablespoons of flour
1 large onion
3 cloves garlic, minced
1 tablespoon extra virgin olive oil
3 cups chicken broth
2 cups milk
4 cups heavy whipping cream
1 cup sour cream
1/2 teaspoon ground white pepper
1/2 cup dry white wine
1/4 cup toasted pine nuts
Salt to taste
In a heavy pot or Dutch oven, sauté the garlic and onions in medium low heat for 2-3 minutes or until the onions are soft. Add the cauliflower and pour in the white wine. Cover the pot and lower the heat. Cook the cauliflower for around 5-10 minutes or until the wine evaporates. After, pour in the broth and let it simmer for another 10 minutes or until the vegetables are tender.
Combine the flour and milk in a bowl. Mix well until the lumps disappear.
In a small saucepan, melt the butter over low heat. Stir in the milk and flour mixture. Cook for another 2 minutes or until it thickens.
In batches, transfer the vegetables in a blender or food processor. Puree it in low speed until it becomes smooth. Add soup as needed for easier blending.
Pour the blended mixture in a pot and simmer for 3-5 minutes in medium low heat. Stir in the whipped cream, sour cream and flour mixture. Mix well and season it with salt and pepper.
Ladle the soup in individual bowls and top with toasted pine nuts. Serve warm.
Optional toppings and sides: bacon bits, croûtons, chives, toasted almonds, muffins and toast
Photo Courtesy Of: thepinkpeppercorn