Cream of Cauliflower Soup

1. 1

   In a large saucepan, heat the olive oil.

2. 2

   Add the onion and cook over moderately high heat until lightly browned, 5 to 6 minutes.

3. 3

   Add the cauliflower and coriander and cook, stirring for 1 minute.

4. 4

   Add the vegetable stock and milk and bring to a boil.

5. 5

   Cover and cook over moderately low heat until the cauliflower is tender, about 15 minutes.

6. 6

   Strain the broth into a heatproof bowl.

7. 7

   Transfer the cauliflower to a blender and add 1 cup of the broth; puree until smooth and silky.

8. 8

   Return the broth to the saucepan and stir in the puree.

9. 9

   Season with salt and pepper and stir in the chives.

10. 10

    Serve the soup in deep bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.