Chris' Recipes

Bon Appetite!

Cauliflower Soup

Written By: Chris - Nov• 05•13

Our friend Lisa has been very kind and patient with me…  She first brought this soup over during a social gathering and since, I’ve made it several times!  But recently, I was looking the recipe and needed her to send it again!  I modified quantities of some of the ingredients, but she gets the credit for this delicious soup!

What’s unique about it is the use of Evaporated milk, also known as dehydrated milk, rather than cream.  It is a shelf-stable canned milk product with about 60% of the water removed from fresh milk.  It’s used most often for desserts and baking due to its unique slightly caramelized flavor.  The evaporation process naturally concentrates the nutrients and the calories, so evaporated versions are higher in calories, while more nutritious than their fresh counterparts.  If you’re watching your weight, you want to look for skim or low-fat varieties, though I’m not sure the soup would taste the same.  While I was preparing this, I was reminded by the amount of butter (and flour) in this recipe and realized that this is a treat and not something I will be making very often.  I prepared it for our fall “girls weekend” hosted at Linda’s in Alexandria and everyone seemed to enjoy it!

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Ingredients:

2 Heads Cauliflower, (2 bs) cleaned and chopped into small pieces
14 Cups Chicken Stock, (homemade is best – I used 8 Cups, plus 4 Cups water and better than bouillon)
2/3 Cup Better than Bouillon, Chicken
3 Sticks Butter
1 Onion, large, diced
4 Cups Celery, chopped
2 Tablespoons Fresh Thyme, chopped
2 Tablespoons Thyme, dried
1/2 Cup Fresh Thyme socks/leaves, to soak in soup
3 Cups Flour
4 Cans Evaporated Milk
Salt & Pepper, to taste
Shredded Cheddar Cheese, for garnish optional

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Rinse cauliflower and cut into pieces.  In a medium pot bring chicken stock to a boil.  Reduce heat and cook the cauliflower in the stock until almost done, about seven to eight minutes.  Turn off and set aside.

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In large soup pot, sauté’ onion and celery in the butter until they start to become translucent.  Add chopped thyme.

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Stir in the flour, turning frequently and cook over medium high at least five minutes; until the flour begins to brown.

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Add milk and stir gently, adding chicken stock (and cauliflower) until it becomes a creamy consistency.

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Allow to cook at least ten minutes over medium heat so that it thickens.  Add additional fresh bunch of thyme (optional) for more fresh flavor.  Season with season with salt & pepper, to taste.  For a thinner consistency, add additional stock

I am thinking I want to add carrots as I love color and added vegetables next time.  

Serve with shredded cheese as a garnish.  Thanks Lisa!

Enjoy!

Cheers!
~Chris

 

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