Creamy Caulifower Soup South Beach Phase 1 Recipes

Steps:

• In a medium saucepan, heat oil over medium heat,.
• Add onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add cauliflower. Cover and cook for 5 minutes.
• Add chicken broth and bring to a simmer. Cook until the cauliflower is tender, about 15 minutes.
• Transfer soup in batches to a blender and puree until smooth.
• Return to saucepan and whisk in sour cream, nutmeg, salt, and pepper and serve hot. Or chill in the refrigerator and serve cold.

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Steps:

• Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
• Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.