Cauliflower Soup

1. 1

   In a 5-quart pot, saute first 4 ingredients, stirring constantly until slightly softened, about 5 to 10 minutes.

2. 2

   Pour the chicken stock into pot to cover vegetables.

3. 3

   Bring to boiling; reduce heat, throw in bay leaves, parsley and pepper.

4. 4

   Cover and simmer for about 1 to 1 1/2 hours until vegetables are very soft. Pour in milk.

5. 5

   The vegetables can be left whole, or you can mash just as is in the pot, or blend the soup in a blender.

6. 6

   Mashing part of the vegetables is my choice.

7. 7

   Serve with a thick piece of French bread; delicious and very filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.