|Cauliflower soup. Lucy Mercer/A Cook and Her Books|
1 head cauliflower, trimmed and cut into florets
3 cups chicken or vegetable broth
Salt and pepper to taste
1. Place cauliflower in a medium saucepan set over medium-high heat. Pour in broth. Let come to a boil, cover the pot and lower the heat. Let simmer for 20 minutes or until tender.
2. Strain the cauliflower, reserving the broth. Add about a cup of the broth back to the pan with the cauliflower and use an immersion blender to puree the vegetables. Gradually add broth until you reach the desired consistency, anywhere between mashed potatoes and soup. Season to taste and serve.
Text and images copyright 2012, Lucy Mercer.