Cream of Cauliflower Soup (photos)

During the discussions about potato soup the other night, I mentioned Cream of Cauliflower soup. I decided to make it tonight.

We bought a small ham the other day and baked it off today, so I used it for my meat component.



The other stuff in my soup: 2 cups cauliflower, a cup of Leeks, half of a small onion 3 Tablespoons of butter (half in sauté and half in Beurre Manie) 1 tablespoon flour (in Beurre Manie), 1/4 cup celery, half a cup heavy cream, a quart of chicken broth, 2 teaspoons chicken better than bouillon and a can of pride of Illinois White creamed corn (not shown, Salt, black pepper, red cayenne pepper and croutons.



Prep the vegetables. The dark green part of the leek is tough and should be discarded.







Sauté the onion, celery and leek in 1 1/2 Tablespoons butter. When they are tender, add the cauliflower and a little black pepper.



Then the chicken broth and better than bouillon.



Cook until the cauliflower is tender - maybe 30 minutes at a low boil, with a lid.

Make the Beurre Manie



Add the corn, ham and Beurre Manie



And one or two pinches of red cayenne pepper



Cook for maybe 5 minutes to allow the flour and butter to thicken the soup. and then add the heavy cream.



At this point the soup is completed. Serve with croutons.