Cauliflower Soup

Today I made this fall soup. You can do many variations on it such as adding truffles, rosemary, mushrooms, fennel or more apples. This soup will warm you up, I promise.


1 white onion
1 apple
1 small ucon gold potato
salt and freshly ground black pepper
olive oil 
heavy cream
fennel frons (optional)
chicken stock 
1 large cauliflower head
1 stalk of celery

Mince an onion and celery. Cut the cauliflower and remove the core and leaves. Cut the cauliflower small and evenly so it is easier to blend and quicker to cook. Peel and cut the apple and potato so everything is about the same size. Melt your butter in a pan and add sage to infuse it. Take it out after 3 mins. Add some olive oil to the pan and add the onions. After 3 mins add the celery, salt and pepper. Let it cook for about 5 mins. Add the apple, potato and cauliflower. Pour enough chicken stock so that it covers everything. (homemade or low sodium store-bought) Add sage and bring it up to a boil and cover. Cook it until it is falling apart. In a soup like this you can just easily put it on and forget about because it is better for it to be mushy rather than undercooked. Once it fits this description, take out about two cups of any extra stock. If you want a different flavor add some fennel frons. Let the soup cool. Take out the sage leaves. Once it is fully cooled, take a hand held blender and start blending! Add two tbs. butter and 4 tbs. heavy cream. Blend until smooth, heat it up again and serve. For texture contrast I served it with homemade croutons and A LOT of freshly cracked pepper! 

Happy Fall Eatings

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