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Categories:
butter olive oil leeks celery garlic carrots chicken broth cauliflower light cream salt ground black pepper white wine
Viewed: 87 - Published at: 6 years agoIngredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons of chopped leeks
- 1 stalk celery, chopped
- 4 garlic cloves, minced
- 14 12 ounces of diced carrots
- 6 cups chicken broth
- 40 ounces cauliflower florets
- 4 ounces light cream
- 1 teaspoon salt
- 12 teaspoon ground black pepper
- 14 cup white wine
Method
- Saute leeks and garlic in butter and olive oil.
- Add celery and cauliflower.
- Saute until cauliflower begins to soften.
- Add wine and let it reduce for a few minutes.
- Cook vegetables for about 5 minutes.
- Add broth.
- Bring to a boil and reduce heat and let vegetables cook all the way thru.
- Add pepper and salt.
- Taste and make sure seasoning is good.
- With an immersion blender, blend everything together.
- Once everything is blended go ahead and add light cream.
- Add more or less to desired consistency.
- Garnish soup with crumbled bacon, shredded cheddar cheese and sour cream OR nothing at all.
