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Creamy Cauliflower and Brie Soup
Time: 30 mins
Ingredients
- 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
Directions
- 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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