Cauliflower Soup And Garlic And Cheese Sourdough 'Dippers'

Recipe Ingredients

		Coarse salt - to taste
		Coarsely-ground black pepper - to taste
1 tablespoon	15ml	Extra-virgin olive oil
3 tablespoons	45ml	Butter
2		Small heads cauliflower - (or 1 large) - cut small bunches
		Of florets
3		Celery ribs and leafy tops from
		The heart of stalk - finely chopped
1		Onion - chopped (medium)
2 tablespoons	30ml	Chopped fresh thyme leaves
2 tablespoons	30ml	All-purpose flour
1		Chicken broth
1 cup	237ml	Half-and-half or whole milk
		Hot sauce - (optional)
3 tablespoons	45ml	Chopped fresh parsley leaves or chives - for garnish
1/2 cup	118ml	Grated Parmesan - for passing at table
		Dippers
3		Sandwich-size sourdough English muffins - split
		= (Thomas' brand recommended)
3 tablespoons	45ml	Butter
1		Garlic clove - minced
		Grated cheddar and Parmesan
		Paprika

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D14) - from the TV FOOD NETWORK

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