Cream of Cauliflower Soup
February, the shortest month of the year that never seems to end can leave many of us weary. Look no further than your pantry & refrigerator for ingredients to make a creamy, delicious soup that’s sure to lift spirits! Easy to make, enjoy with cornbread for dinner, the next day for lunch with a panino. Makes 12 cups.
Easy Ingredients:
• 6 tablespoons Villa Graziella Organic extra virgin olive oil + extra for drizzling
• 2 teaspoons Villa Graziella Organic Tuscan herb vegetable seasoning + more as needed
• 8 cups (2 quarts) organic, no salt, vegetable, or chicken broth, + more as needed
• 2 cups grated sharp cheddar-optional, Brick, Colby, Longhorn Tillamook ok too
• ½ cup heavy cream, whole milk ok too
• ½ cup whole wheat flour, regular ok too
• 1 ½ pounds fresh cauliflower, roughly chopped, stems included
• 1 large yellow onion diced, red, sweet or white ok too
• 2 celery ribs chopped, head & leaves included
• 1 teaspoon sea or Kosher salt
Simple Directions:
1. Heat olive oil in a large saucepan or Dutch oven over medium heat, add celery & cauliflower cook 5-10 minutes until soft & tender over medium-low heat.
2. Add onion, 1 teaspoon of Tuscan herb vegetable seasoning blend & sea salt, cook 5 minutes until onion is translucent, not brown.
3. Whisk in flour to form a light roux*, briskly stirring for 3-4 minutes until flour dissolves.
4. Increase heat, add broth, stirring frequently until mixture reaches a boil.
5. Reduce heat, slowly simmer 15 minutes uncovered, stirring & scraping the bottom often to prevent ingredients from sticking.
6. Remove from heat, cover to cool overnight, or carefully take batches & puree in a blender.
7. Return soup to a clean pot or Dutch oven, simmer uncovered 30-45 minutes over a low heat.
8. As soup simmers, heat cream to a slow boil on stove top, microwave ok too.
9. Add cheese, hot cream & 1 teaspoon of Tuscan herb seasoning stir until fully blended.
10. Drizzle with olive oil-optional. Serve & enjoy immediately!
Inspirational recipe found here…
https://www.chicagotribune.com/dining/recipes/sc-food-frugal-kitchen-tips
https://www.escoffier.edu/blog
To download this recipe click here
Helpful Hints:
*Roux-Pronounced “roo” is French for red. Consists of flour and liquid-usually a fat, cooked
together to thicken sauces, soups and stews.
*Store covered in the refrigerator 4 days or freeze in an airtight glass container up to 1 month.
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