Here is another testament to my unending love for my immersion blender. I realize I’m turning into a Creamy Soup Queen. I also have a deep devotion to my French cookbook so bear with me just a little longer – the creamy soup part of the book is almost over 🙂
- 2 tablespoons unsalted butter
- 1 medium sweet onion, chopped
- 2 stalks celery, chopped
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 medium head cauliflower, washed and cut into florets
- 1 quart chicken stock
- 1 1/4 cup milk
- 1/2 cup half and half (or heavy cream if you wish)
- salt, freshly ground black pepper to taste
- white pepper to taste
- ground nutmeg to taste
Melt the butter in a large saucepan and add the onion and celery. Cook over low heat until the vegetables are softened but not browned. Add the cauliflower, stock, milk, bay leaves and thyme and bring to a boil. Cover the pan, reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
Remove the bay leaves and thyme and puree the soup with an immersion blender until smooth. Bring to a boil, stirring occasionally, add cream and heat through (do not boil). Season with salt, white pepper and nutmeg, then serve with garlic croutons and chopped fresh herbs.