Cauliflower Soup & Garlic & Cheese Dippers

prep time:: 10 min
total time:: 35 min

Makes 6 servings

Recipe courtesy Rachael Ray Show: To prime everyone’s palate for creative comfort food, serve a hearty, piping-hot cauliflower and roasted garlic soup garnished with cauliflower florets for your first course at Thanksgiving.

ingredients

1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
Hot sauce, optional
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table
Dippers:
3 sandwich size sourdough English muffins (recommended: Thomas’ brand) split
3 tablespoons butter
1 garlic clove, minced
Grated cheddar and Parmesan
Paprika

directions

1
In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an immersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
2
Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
3
Preheat broiler.
4
Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.

notes

NOTE: In exchange for English muffins you can use French Bread The half & half in the soup I usually leave out and just add in it's place chicken stock but only if I want to thin out the soup. Taste just as good.

Source: Marcetta Helms