Creamy Cauliflower and Brie Soup

poniedziałek, 17 lutego 2014

Creamy Cauliflower and Brie Soup

Time: 30 mins


  • 1 tablespoon olive oil
  • 1 large head cauliflower, chopped
  • 1 onion, diced
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 cup skim milk
  • 1 teaspoon thyme
  • 6 ounces brie cheese, rind removed
  • salt and pepper, to taste
  • green onion, for garnish


  • 1 In a large sauce pan, saute onion in olive oil until transparent.
  • 2 Add cauliflower and cook on medium for 5-7 minutes stirring often.
  • 3 Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
  • 4 Add milk and cook until mixture begins to thicken.
  • 5 Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
  • 6 Use an emersion blender to blend soup or transfer to a blender or food processor instead.
  • 7 Garnish with green onions before serving.
  • 8 To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.

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