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. Executive chef Greg Rollins shares one of his favorite seasonal soup recipes, cream of cauliflower soup with walnuts. We hope this soup will keep you warm on those chilly days!
Cream of Cauliflower Soup with Walnuts
Prep time: 20min. Cook time: 1hr. Serves: 6
- 1 medium cauliflower
- 1 onion, chopped
- 2 cups of chicken or vegetable stock
- 2 cups of skim milk
- Salt and pepper to taste
- 1 tsp 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. You can use almonds instead of walnuts.