Super delicious soup—although looked like I literally made Whirled Peas. Baby food dinner for Adults. I used an ENORMOUS cauliflower that Rouses was selling (probably by mistake) for $4 –and this was a 7 pound head, possibly heavier and larger than my own. This with cooked down collard greens was a fabulous combo for this recipe.
Cream of Cauliflower Soup
Adapted from Penzeys Spices
4 TB. butter, divided
3-4 hand-sized russet potatoes, peeled and sliced (around 2 lbs.)
1 large onion, peeled and sliced
6 Cups chopped cauliflower
8 Cups chopped collard greens
1/4-2 tsp. salt, to taste
1/4-2 tsp. pepper, to taste
2 TB fox point seasoning
4 Cups chicken or vegetable broth
1 Cup milk (more or less based on how thick/smooth you want this to be)
Clean and chop the vegetables. Heat 2 TB. of the butter in a large stockpot over medium heat. Add the potatoes, onion, vegetables, salt, pepper and seasoning, if using. Cook a minute, stirring, then add the broth or water, reduce heat to medium and cook until vegetables are soft. Stir regularly to prevent sticking. Add the milk and pureè with an immersion blender or pureè in small batches using a regular blender. Add the remaining butter, taste for seasoning and add additional milk if you desire a thinner consistency.