CREAM OF CAULIFLOWER OR BROCCOLI SOUP
About 8 cups; 5 servings
Melt in a soup pot over medium heat:
- 4 tablespoons (½ stick) butter
Add and cook, stirring, until tender but not browned, about 10 minutes:
- 1 large onion, chopped
- 2 celery ribs, chopped
Stir in and cook for an additional 2 minutes:
- ¼ cup all-purpose flour
Whisk in slowly:
- 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
Add:
- 1 ½ pounds cauliflower or broccoli, trimmed and coarsely chopped
Bring to a boil over high heat, then reduce to a simmer, partially cover, and cook, stirring occasionally, until the cauliflower or broccoli is very tender, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in:
- ½ to 1 cup heavy cream or half-and-half
Heat through, but do not boil. Taste and add:
- Salt and black pepper to taste
Serve garnished with:
- Chopped parsley, chives, or arugula