Cauliflower Crab Soup
Ingredients:
1T olive oil
3T butter
2 small or 1 large head of cauliflower cut into small florets
3 stalks of celery hearts with leafy tops, finely chopped
1 med onion, chopped
2T flour
4c chicken broth
1c half and half
cayenne
fresh crab meat
Optional: truffle oil
Instructions:
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In a large pot heat up olive oil and 2T butter. Season with salt, pepper (and cayenne if desired)
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Add cauliflower, celery and onion; cook for 3 minutes
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Add 1T butter and flour
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Mix in chicken broth and half & half
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Simmer for 15 minutes
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Cool slightly, puree soup in blender and return to pot
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Reheat and check seasoning
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Spoon into bowls, top with crab meat and drizzle with truffle oil if desired
FREEZE IT: This recipe is great for freezing. Leave out the half & half in step four; freeze after step 6; then after it is thawed and heating up, add the half & half.
NOTE: another great topping is chopped pecans.
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