CAULIFLOWER SOUP

This soup is very easy to prepare and full of flavor. It tastes good

cold, too!

2 T. butter

1/4 cup fresh bread crumbs

1 T. olive oil

1 shallot, minced

1/2 cup yellow onions, diced

1 head cauliflower, broken up into florets

4 cups chicken broth

2 oz. cream cheese

2 t. lemon juice

salt & pepper, to taste

sour cream

fresh chopped chives

Heat 1 t. of butter in a small skillet until melted. Add the bread crumbs and toast,

stirring often, until crumbs are golden. Remove to a paper towel and cool.

Heat the remaining 1 T. butter and the olive oil in a soup pot. Add the shallot and

onion and saute till tender. Add the cauliflower and saute 3 to 4 minutes to release

flavors. Add the chicken broth and bring the soup to a boil. Cover and simmer the soup

until the cauliflower is tender, about 15 minutes. Process the soup in batches in a

blender or food processor with the cream cheese until smooth. Place the soup back in the

soup pot and stir in the lemon juice. Season with salt and pepper. Serve the soup hot with

a dollop of sour cream on top. Sprinkle the toasted bread crumbs and chopped chives on

top.

Serves 4

P.S. If you would like to add a touch of color to the soup’.. add 2 t. paprika and

1/2 t. tumeric to the soup, after the onions