Cauliflower Soup and Whole Wheat Dippers

iVillage Member
Registered: 04-01-2005
Cauliflower Soup and Whole Wheat Dippers
1
Thu, 05-12-2005 - 4:59pm



Cauliflower Soup and Garlic and Cheese Whole Wheat "Dippers"



Recipe courtesy Rachael Ray 




   







  
  



Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons I Can’t Believe It’s Not 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
1 tablespoons cornstarch

4 tablespoons cold water
1 quart chicken broth
1 cup fat free half-and-half
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 whole wheat English muffins, split
3 tablespoons I Can’t Believe It’s Not Butter  
1 garlic clove, minced
Grated lf cheddar and Parmesan
Paprika


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 10 minutes, stirring frequently. Combine 4 tablespoons cold water with cornstarch until it makes a smooth paste. Melt 1 more tablespoon of butter and mix with cornstarch mixture. Add to soup and cook for 1 minute. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion 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.


Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.


Preheat broiler.


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.

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iVillage Member
Registered: 04-01-2004
Thu, 05-12-2005 - 5:22pm

Hi Karen,


That sounds delish.

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