Vegetarian

Nancys Cauliflower Soup is for Soup.

Nancys Cauliflower Soup takes 15 minutes to prepare.

Nancys Cauliflower Soup takes 25 minutes to cook.

Nancys Cauliflower Soup makes 6 servings.

The ingredients for Nancys Cauliflower Soup are:

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
Hot sauce, optional
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table (extra calories depending upon how much you use)

Here is how you make Nancys Cauliflower Soup:

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season soup with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired. Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top. Serving Size: Makes 6 soup bowl servingsNumber of Servings: 6Recipe submitted by SparkPeople user NCAPONI.

The nutritional information for Nancys Cauliflower Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 165.9

• Total Fat: 9.7 g
• Cholesterol: 19.6 mg
• Sodium: 540.3 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.5 g
• Protein: 6.3 g