Monday, September 21, 2009

Creamy Cauliflower & Kale Soup

1 quart stock (chicken or vegetable)
1 small head cauliflower, cut into large florets
1 fennel bulb (optional), cut into large piece
1 quart skim milk
3 tbsp cornstarch
1-2 cups shredded cheddar cheese, low fat if desired
2 cups chopped kale
1 tbsp fresh chopped dill
1/2 tsp granulated garlic
salt and pepper to taste

In a large pot heat stock, cauliflower, and fennel, if using. Boil cauliflower in stock until tender. Remove cauliflower from stock and place in food processor fitted with blade attachment or blender and process until smooth. Return processed cauliflower to stock and combine. Stir cornstarch into cold milk and then add milk to the stock mixture. Add kale and bring soup to a boil stirring until soup thickens. After it has come to a simmer, turn the heat down and cover for 10-15 minutes to cook the kale. When kale is tender stir in the cheese and season with dill, garlic, salt and pepper.


Chef Jess said...

The leftover soup was enjoyed more and more each time I ate it. This soup sounds like it might not be good, but it was sooo delicious!

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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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