Chilled Corn Cauliflower Soup

This is Pauline's remake of a concept found at AllRecipes.com. Its a fantastic Summer treat perfect for lunch, or as a special side to an outdoor barbeque. Needs 10 minutes to prep, 20 minutes to cook and 4 hours to chill. Serves 6.

Jun 12, 2020 - Serves 6
Presto Gnocchi

INGREDIENTS

  • 4 tablespoons canola oil
  • 2 cups chopped cauliflower florets
  • 3/4 cup chopped onion
  • 3/4 teaspoon salt, divided
  • 4 cups frozen corn
  • 1 clove garlic, minced
  • 3 cups chicken broth
  • (optional, see below) 3/4 cup greek yogurt

METHOD

Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat and let cool.

Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.

Serve chilled soup with your choice of garnishes.

 


CHEF's NOTES:

  • Before blending, a quick taste test revealed a need for a bit "more something." A quick GOOGLE search found discussions on "How To Fix Bland Cauliflower Soup." Suggestions included cream cheese; mayonnaise; cheddar, jack, or parmesan cheese. Greek Yogurt was added to mixture during blending. Servings were garnished with fresh basil and a sprinkle of parmesan cheese.
 
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