Cooking Instructions
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Step 1
Place the dutch oven on medium-high heat, and add
Vegetable Oil (2 Tbsp)
. Once it is hot, add
Yellow Onion (1)
and
Garlic (6 cloves)
. Cook for 4-5 minutes or until the onion is translucent.
Step 2
Add
Unsalted Butter (2 Tbsp)
and
Cauliflower (1 head)
. Season with a pinch of salt.
Step 3
Sauté for 10 minutes or until the cauliflower becomes brown.
Step 4
Add
Vegetable Stock (4 cups)
and simmer over medium heat for about 15 minutes.
Step 5
Use a hand blender to blend until it becomes a nice smooth consistency.
Step 6
Add
Heavy Cream (1/2 cup)
and mix well combined. Cook over medium-low heat for 2-3 minutes more. Then season with
Salt (1/4 tsp)
,
Ground Black Pepper (1/2 tsp)
, and
Ground Nutmeg (1/4 tsp)
. Stir to combine.
Step 7
Serve the soup in a bowl with
Sourdough Bread (to taste)
on the side. Top with
Shredded Cheddar Cheese (to taste)
and
Fresh Parsley (to taste)
.
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