Spicy Sausage And Cauliflower Soup

1. 1

   In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.

2. 2

   Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).

3. 3

   Reduce heat to medium; add vegetable oil.

4. 4

   Add flour and cook, whisking to remove any lumps, until light brown.

5. 5

   Stir in chicken broth, whisking to remove any lumps.

6. 6

   Add cauliflower, and simmer until tender and begins to fall apart.

7. 7

   Stir in half-and-half.

8. 8

   To serve, top each bowl with desired amounts of crumbled sausage.

9. 9

   Garnish with cheddar cheese and green onions, if desired.

10. 10

    Serve immediately.

11. 11

    Note: For a smoother soup, puree in a food processor before adding half-and-half.

* Per serving · 4 servings · Values may vary.

No additional tips available.