Cauliflower soup
Just finish making a pot of cauliflower soup.
Chopped up a onion a clove of garlic, a couple sticks of celery. Added some
olive oil to the pot and soften the above up a bit, about five minute. Than
cut up the cauliflower and added it to the pot. Cooked the cauliflower for
about 8 to 10 minutes to heat it thru. Stirring occasionally. Added water to
the pot to cover the cauliflower, about 4 cups, more or less. Added some
chicken bullion to the soup, about 3 tablespoons would be my guess. Salt and
peppered to taste. Now that every thing is cooked thru, took my hand held
blender and went to work pureeing every thing in the pot. Turn the heat down
to a very low simmer as I made the rue. Took about 1/3 stick of butter and
melted it in my none stick frying pan and than added 1/2 cup of flour. Got
the flower mixed in with the butter adding salt and pepper to taste. the
flour was cooked thru to get rid of the raw flour taste. Than I had some
heavy cream in the refrigerator and figured, might as will use it up. So
that is what I used. Milk would do just as well. As I added the cream, i
stirred and stirred until I had a heavy thick smooth rue. than as I stirred
the soup, in went the rue. I than took the hand blender and gave everything
a whirl to make sure every thing was nice and smooth. The soup is about the
thickness to fit my taste. So later on, we are going to have some
cauliflower soup for supper with a little cheese over the top.
RJ
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