- 4
0/5
(0 Votes)
Ingredients
- 2 T butter
- 1 T olive oil
- 1 medium onion, chopped
- 6-8 scallions, chopped
- 1 clove garlic, minced
- 2 stalks celery, chopped
- 2 medium Cauliflower, cored and chopped
- 1/2 tsp salt
- pinch of pepper
- 1/2 tsp thyme
- 1 tsp basil
- 1 tsp marjoram
- 6 cups chicken broth
Preparation
Step 1
In soup pot melt butter, add oil. Add onion, scallions and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook uncovered over medium heat for several minutes, stirring frequently. Add broth. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Puree until smooth and creamy. Serves 4.
You'll also love
-
Beef and Pork Chile 0/5 (0 Votes) -
Black Eyed Pea Dip (Vegan) 0/5 (0 Votes)
You'll also love
-
Bonefish Grill Citrus Vinegrette 0/5 (0 Votes) -
Extra-Special Gourmet Creamed Corn 0/5 (0 Votes)