Cream of Cauliflower Soup

2 tbsp butter
1 medium onion, chopped
5 cups cauliflower florets
2 cups vegetable stock
1 tsp salt (or less, to taste)
ground white pepper, to taste
1 tsp ground coriander
1 cup milk
2 tbsp minced parsley

Heat butter in large saucepan over medium-high heat. Add onions and allow to sweat — to become translucent, until they begin to turn golden brown. Add cauliflower and stir — cook for about two minutes.

Add stock, salt and pepper to taste, and add coriander to the pot. Bring to a boil, then reduce heat to a simmer. Allow to simmer for about 25 minutes. Cauliflower should be tender.

Ladle soup into a blender a little at a time, and blend until smooth. (Hold down top with a towel.) When all is pureed, add milk to thin the consistency a little bit. It may not be necessary to use the whole cup of milk.

Adjust the seasoning, and then ladle into bowls. Garnish with minced parsley.

Published in: on January 4, 2011 at 7:58 pm  Leave a Comment  

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