Fresh heads of cauliflower were on sale at my local produce market and I could not resist purchasing two heads and cooking up some cream of cauliflower soup! PERFECT for the chilly weather here in the Georgia Mountains.
I cored each head, cut up the cauliflower florets added into a soup pot with 1-1/2 cups vegetable stock (low sodium), few dashes of white pepper, 1 cup Milk, 1/3 cup light cream, pinch of salt and cook covered for 20 minutes on medium heat. I then carefully used my immersion blender to cream the soup. I lowered the temperature to simmer for a few minutes, stirred well covered.
I grated some fresh cheddar cheese, chopped some fresh parsley, ladled the soup in bowls, garnished and served with corn bread.
Yum! A great lunch!