My children love soups…….HOWEVER…. I do not make soup often not sure why and I realized that if I make a soup it’s always the same.
You can say I got caught in a vicious 4 kinds-of-soups circle and it was time to break it.
So last night as I was planning my meals for this week I realized I had a head of cauliflower that I bought over a week ago and I needed to do something with it before it goes to waste.
There is always first time for everything …..and it was time to make a CAULIFLOWER SOUP…..for the first time.
Hubby suggested that I put bacon and potatoes in it , but I went with Garlic Croutons instead.
That turned out to be a great call……
……especially after my never ever, no way no-cauliflower eating 12 year old asked for second helping…..
- 1/2 Head of Cauliflower (about 1 lbs)
- 1 Onion (small and finely chopped)
- 2 Cloves Garlic (finely chopped)
- 2 Tbsp Butter (I used Bacon fat I keep in my fridge to make hubs happy)
- 4 Tbsp Flour
- 2 cups Vegetable Stock (water is fine too)
- 2 Tbsp Fresh Parsley(chopped)
- Garlic Croutons
STEP 1: Take apart cauliflower into small florets.Cut up the stem into little chunks. Put it into large pot with boiling water and add salt. Cook on medium.
STEP 2: Meanwhile make a rue from the butter (or bacon fat) and flour. Add the chopped onion and garlic. Cook for few minutes while stirring. Add the vegetable stock and cook for few more minutes.
STEP 3: Add the rue mixture into the pot with the cooking cauliflower. Add the pepper to taste and keep cooking on medium low for another 20 minutes. Make sure the soup is not boiling.
STEP 4: Chopped the parsley and add it to the soup. The soup is ready, but I left it to simmer for another 30-40 minutes to get all the flavors out . I suggest you do that if you have time. It’s sure worth it.
STEP 5: Pour the soup into serving bowls and add handful of garlic croutons on top.
TIP:You can make your own croutons from old bread, olive oil and garlic powder or you can just buy them in your local grocery store.
Bibi's Culinary Journey