Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Cauliflower Bisque




Source of Recipe


Southern Living


List of Ingredients




3 tbsp butter or margarine
2 cups chopped leeks
1 cup chopped celery
3 garlic cloves, chopped
8 cups cauliflower florets and stems (about 2 small heads)
6 3/4 cups chicken broth, divided
1 cup half and half
1/2 tsp salt
1/4 tsp ground white pepper
Garnishes: croutons, fresh chives

Recipe



Melt butter in a Dutch oven over medium heat. Add leeks, celery and garlic; saute 10 minutes or until vegetables are tender, but not brown. Add cauliflower; saute 2 minutes. Add 6 cups broth; bring to a boil. Reduce heat, simmer uncovered for 20 minutes or until vegetables are very tender. Cool slighty.

Puree vegetables, in batches, in a blender or food processor until very smooth and creamy. Return pureed vegetables to pan. Stir in half-and-half, salt and pepper. Bring soup to a simmer over medium heat. Stir in remaining 3/4 cup broth and cook 5 minutes or until thoroughly heated. Garnish if desired. Yield: about 10 cups.