Soup Season

Cauliflower Soup

I have to admit that soup is a comfort food for me.  It is always quick and easy, and I usually make a batch every week with whatever is in season and freeze it in individual containers.  Fast, easy and so yummy!

This is a recipe for Cauliflower Soup from Tyler Florence, and you will love it!






3 tbl olive oil
6 brussel sprouts, separated into petals
3 tbl unsaled butter
1 head cauliflower, separated into florets
1/2 yellow onion, sliced
5 sprigs of fresh lemon thyme
2 fresh bay leaves
3 c milk
1 tbl lemon juice
Kosher salt and freshly gound black pepper

• In large saucpan coat and warm olive oil
• Saute Brussel sprout leaves for 2-3 minutes until crispu around edges.  Set aside and drain on paper towel
• Add butter and lightly saute cauliflower florets with onion slices
• Cook over medium heat, letting them sweat for 2-3 minutes until tender.
• Season with salt and pepper
• In a sachet add thyme and bay leaves and add to saucepan, along with milk.
• Bring to simmer, and then reduce heat to low
• Cook until cauliflower if soft.
• Remove sachet and transfer mixture to blender, puree. (I usually just mash, because I like it to have a bit of texture)
• Add lemon juice, salt and pepper if needed.

I like to garnish with a few of the brussel sprout leaves.

       Enjoy!