Cauliflower and Yukon Gold Soup

Name: Cauliflower and Yukon Gold Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 liters head cauliflower, cored and broken into florets; 769 milliliters organic chicken broth (such as Swanson Certified Organic); 1 teaspoon kosher salt; 1 Tbsp olive oil; 2 Tbsps extra-virgin olive oil; 59 milliliters finely chopped shallots; 0 teaspoons white pepper; 473 milliliters pound cubed peeled Yukon gold potatoes

Cauliflower and Yukon Gold Soup might be a good recipe to expand your soup collection. This recipe makes 6 servings with 145 calories, 4g of protein, and 10g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It will be a hit at your Autumn event. A mixture of shallots, yukon gold potatoes, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large stockpot, heat the olive oil over medium heat, and add the shallots. Cook, stirring frequently, until shallots are soft and translucent, about 5 minutes.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Pot

Add cauliflower and potatoes to stockpot. Cover with cold water. Turn heat to high, and bring to boil. Reduce heat and cook at a simmer, uncovered, until the cauliflower and potatoes are tender, 15 minutes.

Ingredients you will need

Cauliflower

Potato

Water

Equipment you will use

Pot

Remove pot from heat and drain, reserving a few cups of the hot cooking liquid.

Equipment you will use

Pot

Add butter, broth, salt, and pepper. Working in batches, puree soup in a blender until smooth.

Ingredients you will need

Butter

Pepper

Broth

Salt

Soup

Equipment you will use

Blender

Add additional liquid as needed to reach desired consistency (fairly thin is recommended). To serve, ladle into warm bowls and drizzle each por-tion with a teaspoon of extra-virgin olive oil, or more to taste.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Bowl