Cream of Cauliflower Soup with Arugula and Almonds
Cream of Cauliflower Soup with Arugula and Almonds
Ingredients
- 1 large onion, chopped
- 3 tablespoons (45 ml) butter
- 12 cups (3 litres) cauliflower cut into florets
- 7 cups (1.75 litres) chicken broth
- 1 large potato, peeled and cubed
- 6 cloves garlic, peeled
- 1/2 cup (125 ml) 15% or 35% cooking cream
- Salt and pepper
- 3/4 cup (180 ml) chopped arugula
- 3/4 cup (180 ml) sliced almonds, toasted (see note)
- 2 tablespoons (30 ml) chopped fresh chives
Instructions
- In a large saucepan, soften the onion in the butter. Add the cauliflower, broth, potatoes, and garlic. Bring to a boil. Cover and simmer for about 15 minutes or until the vegetables are tender.
- In a blender, purée the soup until smooth. Add the cream. Season with salt and pepper. Add broth, if needed. Pour into a soup tureen.
Cream of Cauliflower Soup with Arugula and Almonds