Chef Bobo's Cream of Cauliflower Soup

    Chef Bobo's Cream of Cauliflower Soup

    Ingredients:
    2 tablespoons olive oil
    1 medium onion, chopped
    5 cups cauliflower florets
    2 cups Basic Vegetable Stock
    1 cup milk ½ teaspoon ground coriander
    Salt and black pepper
    Milk
    2 tablespoons chopped fresh parsley or chives
     
    Method:
        
    1. Drizzle oil in a large saucepan and swirl it around until the oil coats the entire surface of the bottom of the pan. Heat over medium-high heat until hot. Add the onions. Cook and stir until tender. Immediately stir in the cauliflower.

    2. Add the Basic Vegetable Stock, milk, and coriander. Season to taste with salt and pepper. Bring to a boil. Reduce heat to simmering and cook until cauliflower is tender and easy to cut, 25 to 30 minutes. Cool 15 minutes.

    3. Ladle soup into a blender a little at a time and blend until smooth.  (Be very careful because hot liquids in a blender can be explosive when you turn the blender on.) Once all the soup is blended, return soup to saucepan. Or use an immersion blender to blend the soup right in the saucepan. If soup is too thick, stir in a little more milk until you have a nice creamy consistency.

    4. Top each serving with parsley or chives.
     
    Makes: 4 to 6 servings