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Hedden Family Recipes

Cauliflower soup

Adapted from the recipe of Derek Henry

Ingredients:

• 5½ cups vegetable bouillon
• ¼ to ½ teaspoon white pepper
• ½ teaspoon salt
• 1 Tablespoon olive oil
• 2 Tablespoon dried dill (if fresh, add 3x amount)
• 1 large onion, chopped
• 4-6 cloves of garlic, minced
• 1 large head of cauliflower, cut in chunks
• ½ to 1 pound fresh baby bella or other mushrooms, cleaned and chopped as desired

Directions:

1. Prepare vegetable bouillon, add white pepper and salt, and set aside. Note: it is possible to put the mushrooms in the bouillon at this stage, to improve the flavor of the bouillon. However, do not purée them: remove them before that step and return them after it.
2. Heat olive oil over medium heat in large pot and add dill, if using dried
3. Add onion and garlic and sauté until translucent, being careful not to burn (5-10 minutes)
4. Add cauliflower chunks, and dill, if using fresh
5. If mushrooms were added to bouillon, remove them from the vegetable bouillon now and then add the bouillon to the cauliflower and bring it to a boil. Once bouillon comes to a boil, turn heat down and simmer until tender (10 minutes)
6. Use blender to pur&eaccute;e in batches: fill blender only about half way, to avoid splashing and spills, and put in another pot. (Hint: use pot that was used to prepare bouillon.)
7. Add cleaned and chopped mushrooms, heat gently until it is time to serve.