Cauliflower Soup and Garlic and Cheese Sourdough "Dippers"

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Coarse salt and coarse black pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons 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
  • 2 tablespoons all-purpose flour
  • 1 quart chicken broth
  • 1 cup half-and-half or whole milk
  • 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 sandwich size sourdough English muffins (recommended: Thomas' brand) split
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • Grated cheddar and Parmesan
  • Paprika
Directions
  • 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 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. 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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