Cauliflower Soup (Cream of )

Ingredients

1 large head cauliflower, cut into florets

2 tablespoons extra virgin olive oil

2 large carrots, sliced into rounds

2 stalks celery, diced

1 cup onion, chopped

2 cloves garlic, minced

2 tablespoons all-purpose flour

10 cups homemade chicken stock (see Chicken Stock recipe)

3 large potatoes, peeled and cubed

1 teaspoon dill

1 teaspoon fresh chopped parsley

1/4 teaspoon dry mustard (optional)

Salt and freshly ground black pepper

 1. Heat the extra virgin olive oil in a dutch oven over medium heat.

 2. Add carrot, celery and onion to extra virgin olive oil. Cook until vegetables are softened.

 3. Add garlic, and cook another 1-2 minutes. Don’t let the garlic burn.

 4. Sprinkle flour over vegetables and cook 2 min, stirring.

 5. Heat chicken stock in a separate pot. Add to vegetables, whisking.

 6. Bring to a boil. Add potatoes and cauliflower.

 7. Reduce heat and let simmer until cauliflower and potatoes are tender.

 8. Puree soup in food processor or blender.

 9. Salt and freshly ground black pepper to taste.

 10. Garnish with parsley, dill, some grated cheddar cheese, or nutmeg. Serve immediately.

Serves approx 8 to 10