Cream of Cauliflower Soup
Cream soups are relatively easy to make if you have an immersion hand blender
3 Tbs butter
1/2 cup diced onion
2 Tbs flour
6 cups chicken broth
10 ounces frozen cauliflower
1 1/2 cups milk
salt and pepper to taste
Melt the butter in a soup pot over medium heat and add the diced onion, cooking 5 minutes or so, stirring, until the onion is softened. Sprinkle the flour over and stir in. Add the chicken broth a little at a time, stirring to mix it with the flour, so you don't get any lumps. Once you have about a cup of smooth (thick) liquid in the soup pot, you can add the rest of the broth.
Heat the broth to a boiling and add the cauliflower. Adjust the heat so that the broth is simmering and cook the cauliflower about 10 minutes, until tender. Use your immersion blender to puree the soup.
Add the milk and leave the soup on low while you finish the rest of your dinner preparation. You don't want the soup to boil again, but it can simmer very slowly. At some point, taste and season with salt and pepper as desired.
