20-Minute Cauliflower Soup

By draingal

Ingredients

• 1 tbsp. unsalted butter
• 1 tbsp. extra virgin olive oil
• 1 medium onion, chopped
• 1 leek (white and light green parts), chopped
• 2 cloves garlic, finely chopped
• 1 small head cauliflower (about 2 pounds), cored and sliced
• 4 c. lower-sodium chicken broth
• 1/2 c. heavy cream
• Cracked pepper, for serving
• 1 bunch chives
• 1/2 c. canola or grapeseed oil

Details

Preparation time 20mins
Cooking time 40mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Heat butter and oil in large pot on medium. Add onion, leek and
1⁄2 teaspoon salt and cook,
covered, stirring occasionally, until very tender (but not
brown), 10 to 12 minutes. Stir in garlic and cook 1 minute. Add
cauliflower, broth and cream and simmer until cauliflower is
tender, 15 to 18 minutes.
Using handheld blender (or standard blender, in batches),
puree until smooth.
Make Chive Oil: In blender, puree
chives and 1⁄2 cup canola or
grapeseed oil until smooth. Transfer to small saucepan and
cook on medium until mixture begins to simmer, about 3 minutes. Pour through a
coffee filter set over a measuring cup. Serve drizzled with Chive Oil and cracked pepper, if desired.