Creamy Cauliflower Soup

While searching thru my freezer, I found a bag of cauliflower and decided to try a new soup. I found this recipe in Weeknights with Giada. I used frozen cauliflower rather than fresh, but you can use whatever is easier for you. Frozen tends to be cheaper, unless cauliflower is on sale. You can add cooked bacon as well.

Soup time!

Ingredients:

3 tablespoons unsalted butter

1 large shallot, thinly sliced

2 large celery ribs, chopped

Kosher salt and black pepper

2 garlic cloves, chopped

1 head of cauliflower (or one bag of frozen cauliflower)

1 tablespoon chopped fresh thyme

4 cups chicken broth

In a large pot, melt the butter, then add the shallots and celery. Add 1 tsp salt and 1/2 tsp pepper and cook for about 4 minutes or until the onions are soft. Then add the garlic and cook for another minute.

Next add the chicken broth.

And the cauliflower and thyme. Raise the heat till the soup is boiling. Then lower the heat and cover till the cauliflower is tender, about 20 minutes for fresh and 10 minutes for frozen.

Next remove from heat.

In batches, puree the soup in a blender. Then return to the pot.

Serve with some nice crusty bread.