Cauliflower Bisque

Name: Cauliflower Bisque
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 32
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine; 2 liters cauliflower florets and stems (about 2 small heads); 237 milliliters chopped celery; 2 liters chicken broth, divided; 32 servings Garnishes: croutons, fresh chives; 3 garlic cloves, chopped; 0 teaspoons ground white pepper; 237 milliliters half-and-half; 473 milliliters chopped leeks; 1 teaspoons salt

Need a gluten free soup? Cauliflower Bisque could be a super recipe to try. This recipe serves 32. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 36 calories. Head to the store and pick up garlic cloves, cauliflower florets and stems, celery, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 17 minutes.

Instructions

Melt butter in a Dutch oven over medium heat.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Add leeks, celery, and garlic; saut 10 minutes or until vegetables are tender, but not brown.

Ingredients you will need

Vegetable

Celery

Garlic

Leek

Add cauliflower; saut 2 minutes.

Ingredients you will need

Cauliflower

Add 6 cups broth; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, or until vegetables are very tender. Cool slightly.

Ingredients you will need

Vegetable

Broth

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.

Ingredients you will need

Vegetable

Pepper