Cauliflower Soup

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Cauliflower Soup - 2/16/2004

1 head cauliflower 3 cups chicken or vegetable broth
1 cup heavy cream 2 Tbl. butter
Salt & pepper to taste

Directions

Break up cauliflower and place in a saucepan. Add chicken or vegetable broth and cook 10 minutes until cauliflower is soft. In a seperate pan, heat heavy cream.

In a blender, puree hot cauliflower with a little of the broth until very smooth. Add hot cream to the blender, then butter. Season with salt and pepper. You're looking for a consistency a little thicker than a sauce.

Pour into bowls. Optional garnishes include fresh chives and/or truffle oil. Serves 4.

Recipe from Tamara Murphy, Brasa

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