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Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, April 9, 2010


Cauliflower is a delicious choice for soup. If you wish, substitute an equal amount of broccoli (a close cousin), using both the florets and peeled stems.

1 tablespoon olive oil
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 head cauliflower (2 1/4 pounds), trimmed and cut into florets
1 quart reduced-sodium chicken broth
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Heat the oil in a large saucepan over medium heat. Add the onion, celery, and garlic, and cover. Cook, stirring occasionally, until the vegetables soften, about 3 minutes.

Add the cauliflower and stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, partially covered, until the cauliflower is very tender, about 30 minutes. Stir in the Parmesan.

Transfer the soup in batches to a blender and process until smooth. Pour the pureed soup into a large bowl. (If you have an immersible hand blender, you can puree the soup right in the pot.) Season the soup with salt and pepper. Serve hot.


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