Cream of Cauliflower and Chive Soup
Cream of cauliflower and chive soup. (Sarmis/Dreamstime.com)
This soup is easy, fast, crazy inexpensive and pretty enough to serve to the fussiest dinner party guests. You can make it a few days in advance without the half and half, salt, pepper and chives. Then, just reheat it until it is warmed through, adding the half and half, salt, pepper and chives just before serving. What more could you ask of a soup?
3 tablespoons of butter
2 small heads of cauliflower, chopped, including the stem (about 8 cups)
6 ¾ cups of chicken broth
1 cup of half and half
2 cups chopped chives
2 or 3 whole, long chives per bowl (for garnish)
¾ teaspoon salt
½ teaspoon white pepper
Melt the butter in a large Dutch oven. Toss in the chopped cauliflower head and stems and stir for a few minutes. Add the chicken stock and cook over medium heat until it boils. Reduce to a simmer and cook until the cauliflower is tender, about 20 minutes. Allow the mixture to cool, so that you can handle it easily. Get out a large bowl and set it by the blender. Next blend the soup in batches. When it is completely smooth, transfer from the blender to the bowl. When the entire mixture has been blended, transfer it back into the pot. At this point, you can either reheat the soup or refrigerate it and finish it later. To finish the soup, bring the mixture back up to a simmer, then add the half and half, salt and pepper. At the last minute, stir in the chives. Garnish with a few long chives.