Cream of Cauliflower Soup

Ingredients

• 1-quart water

• 1 head cauliflower, core removed

• ½ onion, small dice

• 1 rib celery, small dice

• 1 carrot, small dice

• 1 clove garlic, minced

• ¼ pound butter

• ¼ pound all-purpose flour

• 1 Tablespoon chicken base

• 1 cup heavy cream

• Salt and pepper to taste

Method

1. Core the cauliflower and break the curd into smaller buds, then place these buds in a large pot

2. Cover the buds with 1 quart of water and bring to a boil.

3. When the buds are soft, drain them into a sieve or colander and reserve the water in a separate container

4. Add the butter into the pot that you boiled the cauliflower in, and over medium-high heat add the diced onion, celery, and carrots, and stir well until the mirepoix begins to brown and soften. Season with salt and pepper

5. Add the cauliflower and the minced garlic and stir until aromatic, season with more salt and pepper

6. Add the flour and mix into the mirepoix and cauliflower to form a roux, turn the heat to medium and continue to stir until the roux resembles peanut butter

7. Add the reserved cauliflower water into the pot add the chicken base, and use a whisk to stir until the mixture is smooth and begins to thicken, you may need to adjust the heat to a higher level, be careful not to scald or burn the soup

8. When the soup is thickened, adjust the seasonings, turn down the heat, and add the cream continuing to stir

9. Turn the heat down and simmer for about 10 minutes before serving