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Mock Potato Soup

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  • Mock Potato Soup



    I just love this one for fall!


    MOCK POTATO SOUP

    1 medium cauliflower, cut into small chunks, about 20 ounces after trimming

    1 small onion, diced, 2 1/2 ounces

    3 cups chicken broth (homemade recommended)

    3 tablespoons butter

    1/2 cup heavy cream

    Salt and pepper, to taste

    4 ounces cheddar cheese, shredded (pre-shredded not recommended)

    3 pieces bacon, fried until crisp and crumbled, optional

    2 green onions, chopped, optional

    2 tablespoons fresh parsley, finely chopped


    In a large dutch oven, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the butter and cream; mix well. Add salt and pepper to taste. Stir in the cheese; heat very slowly until melted. Garnish with bacon, green onion and parsley.


    Makes about 6 cups or 6 big servings

    Can be frozen without the toppings

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