Description

A very easy and creamy soup consisting of cauliflower blanched in chicken stock and milk then pureed with half and half and boursin cheese. Top it off with a delicious red pepper coulis.

Ingredients

• ½ one_half Each Cauliflower Head; chopped
1
• 1  Each Shallot, chopped
2
• 1  Each Bay Leaf
3
• 1  Cup(s) Milk
4
• 1 1/4  Cup(s) Half and Half
5
•  As Needed Red Pepper Coulis
6
• 1  Table Spoon(s) Olive Oil
7
• 4  Ounce(s) Weight Garlic & Herbs Boursin Cheese
8
• 3  Cup(s) Chicken Stock
9
•  To Taste Salt & Pepper
10
• 1  Table Spoon(s) Butter
11

Directions

1. Place a pot on medium high heat
2. Add olive oil and butter to pot and melt
3. Once butter is melted, add shallots
4. Season with salt and pepper
5. Add bay leaf to shallots and let caramelize for about 4 - 5 minutes
6. Once shallots are soft, add cauliflower and stir to combine
7. Add chicken stock and milk
8. Bring to a boil and cook for 10 - 15 minutes or until cauliflower is fork tender
9. Turn off heat and remove bay leaf
10. Add cauliflower to a blender, try not to add too much liquid to blender
11. Break up Boursin cheese and add to blender
12. Puree until smooth
13. Add 1/2 cup of half and half to blender and Puree
14. Add the rest of the half and half to blender and Season with salt and pepper
15. Puree again
16. Taste and Season if necessary
17. Serve in a bowl and drizzle with red pepper coulis
18. Enjoy!