Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml To large cauliflower head - (abt 2 lbs) - trimmed, chopped (medium)

  3. 1 tablespoon 15ml Onion - chopped (medium)

  4. 3 1/2 cups 829ml Water

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  7. 1 cup 237ml Half-and-half

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In 4-quart saucepan, heat oil over medium heat. Add cauliflower and onion; saute until onion is translucent. Add water, salt, and pepper. Heat to boiling over high heat. Reduce heat to low, cover, and simmer until tender -- 15 to 20 minutes. In blender, in several batches, puree cauliflower mixture. Return puree to saucepan and add half-and-half. Reheat soup just to boiling. Top with your choice of garnish, if desired. This recipe yields about 6 cups.


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