Cream of Cauliflower and Rosemary Soup – “San Luis Obispo Telegram Tribune”

 

 

 

 

 

 

 

 

1  tablespoon  butter

1  shallot — chopped

2  sprigs  fresh rosemary — finely minced

1  Tablespoon  Flour

1  cup  milk

1/2  cup  heavy cream

12  ounces  Frozen Cauliflower, thawed -or-

1 head fresh cauliflower cut up

1/2 teaspoon  salt

1/4  teaspoon  pepper

Rosemary Olive oil or other herbed oil, to drizzle

In a medium saucepan over medium-high, melt the butter. Add the shallot and rosemary and saute until the shallot is tender, about 3 to 4 minutes.

Add the flour and stir to coat. Cook for another minute, then whisk in the milk and cream.

Add the cauliflower, salt and pepper. Cook, stirring frequently, until the cauliflower is very soft and the mixture has thickened.

Working in batches in a regular blender, puree the mixture until very smooth. Adjust the seasoning with additional salt and pepper, if needed.  Or use emersion blender.

Finish with a drizzle of rosemary oil.