Cream of Cauliflower Soup
1/2 small onion, chopped
2 ribs of celery, chopped
1 quart chicken broth
10 oz (about 2.75 cups) frozen cauliflower
1/2 teaspoon guar or xanthan (optional)
1/2c heavy cream
2 chicken breasts (about 5-6oz each)
salt and pepper
1. Place the chicken breasts in a hot pan that has been lightly sprayed with cooking oil spray, or place on an indoor grill. I just use my George Foreman grill. Cook until they are no longer pink, about 6 minutes per side, or 5 minutes total in the George Foreman grill. Remove from heat and set aside.
2. Melt butter in a large saucepan/dutch oven. Add the onion and celery, and cook until soft, about 5 minutes or so. Add the chicken broth and cauliflower, and simmer until the cauliflower is tender, about 10 minutes.
3. While the cauliflower is simmering, cut the chicken into bite-sized pieces, or shred with 2 forks, if desired. (Don't add it to the soup just yet.)
4. When the cauliflower is done, you can place the vegetables, broth, and guar or xanthan into a blender and puree to the desired consistency. Or I prefer to use my stick immersion blender. I sprinkle the xanthan on top, and then quickly blend right in the saucepan. I think it keeps more chunks of cauliflower this way (and I don't have to get my blender dirty).
5. If you put it in the blender, now pour it back into the pan. Add the cream, and salt and pepper to taste. Add the chicken to the pan and let everything simmer for a couple minutes.
6. I like to top it with a tablespoon or two of shredded cheese. You could also sprinkle it with a few chives or green onions if you had those on hand. Or crumbled bacon. Yummm....but not as healthy!
This will make 4 servings. I like to make a batch and then will freeze the extra servings in Ziploc bowls. Then I just have to pull out a bowl and heat it up for a quick, healthy and yummy lunch or dinner.