Cream of Cauliflower Soup

A Taste of Louisiana with Chef John Folse

I can remember eating cauliflower only as a steamed cold vegelable salad, spiced with vinegar and cracked black pepper. My how times have changed! I haven't eaten cold cauliflower salad in a while but this cream soup is a regular on our menu.

Prep Time:
1 Hour • Serves:12

The Ingredients:
4 cups chopped cauliflower
2 cups diced white meat of chicken
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
114 cup diced garlic
1 cup diced tomatoes
1 cup flour
2-1/2 quarts chicken stock
1 ounce dry white wine
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste

The Method:
In a two gallon stock pot, melt butter over medium high heat. Add cauliflower, chicken, onions, celery, bell peppers, garlic and tomatoes. Saute ten to fifteen minutes or until vegetables are wilted. Add flour and using a wire whisk, stir constantly until white roux is achieved. (see roux technique in The Evolution of Cajun & Creole Cuisine) Do not brown. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil and reduce to simmer. Cook approximately thirty minutes or until cauliflower is tender. Add white wine, heavy whipping cream, green onions and parsley. Cook for an additional fifteen minutes. Season to taste using salt and cracked black pepper. You may wish to add a sprinkle of finely diced fresh cauliflower to the center of each bowl when serving. This crispy texture will prove interesting in the soup.

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