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"Cream" of Cauliflower Soup
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"Cream" of Cauliflower Soup
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 40 minutes
Prep Time:
 35 minutes
Cook Method:
 stovetop
Cook Temp:
 medium-high
Directions:
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This is a comforting and satisfying way to eat your vegetables. The creaminess comes from pureed potatoes, cauliflower and buttermilk. This soup is even better the next day. You can substitute broccoli for the califlower.

1. In a large saucepan, heat oil over medium-high heat. Add onion and leeks, stir well, reduce heat to medium, and cover. Gently cook, stirring once or twice, until onions start to become soft and translucent, about 10 minutes.
2. Add potato, cauliflower, and broth. Broth should just barely cover the vegetables - if not enough, add water to cover. Raise heat to high and bring to a boil; then reduce to medium and simmer, partially covered for 25 to 30 minutes, or until vegetables are tender.
3. Puree soup using a hand-hel immersion blender. Alternatively, let soup cool for 10 minutes, and then transfer vegetables and broth in batches to a blender, puree until smooth, and return to pan.
4. Stir in buttermilk, salt, and pepper, and mix until blended. Reheat until hot if necessary. To serve, ladle into bowls and sprinkle each serving with 2 Tbsp. chopped watercress and a few grindings of black pepper.

Recipe courtesy of Hannaford fresh September-October 2008.
2 Tbs Olive oil
1 ea Large onion, chopped
4 ea Chopped leeks
1 ea Large potatoes, peeled, and cut into 1/2" cubes
40 oz Fresh cauliflower, florets
1 qt Low sodium vegetable broth
1 cup Cultured low fat buttermilk
1/2 tsp Kosher salt
1/2 tsp Black pepper, ground
3/4 cup Fresh watercress, chopped


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