We’re heading into the heart of soup season and what better way to stay warm during the crisp, cool months of Autumn than with a large bowl of steamy soup in hand. Graylyn’s executive chef Greg Rollins shares one of his seasonal soup recipes, cream of cauliflower soup with walnuts. We hope you enjoy Graylyn’s featured Fall recipe!
1 medium cauliflower
1 onion, chopped
2 cups of chicken or vegetable stock
2 cups of skim milk
Salt and pepper to taste
1tsp of Paprika for garnish
Chopped walnuts for soup and garnish
Cut cauliflower into small florets. Place the cauliflower, onion and stock in a large pot. Bring to a boil. Cover and simmer for about 15 minutes until tender. Add milk, walnuts and puree in a blender until smooth. Season the soup with salt and pepper and return to a boil. To serve, sprinkle with dusting of paprika and chopped walnuts.
Crispy bacon bits and croutons can be added just before serving. Can use almonds instead of walnuts.