3 tablespoons Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
4 tablespoons Dill
2 teaspoons Thyme
6 cups Chicken Broth
4 cups Baby Dutch Yellow Potatoes washed and diced
4 Bay Leaves
1 cup Heavy Cream
1/2 cup Parmesan Cheese shredded
, Garlic and Herb
Organic Grinders, Rainbow Peppercorn
Organic Parsley as needed
In a medium size soup pot, heat the oil and butter over medium heat.
Sauté the Maui onions until translucent and add the garlic.
Cook until aromatic, about 30 seconds.
Add the celery, herbs and white cauliflower and cook for 5 minutes, stirring often.
Next add the chicken broth, potatoes and the bay leaves.
Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes.
Remove the bay leaves and discard.
Carefully puree the soup with a hand blender until smooth.
Be careful not to splatter as it is hot. Return to heat and add the cream and cheese.
Cook until the cheese melts. Stir in the colored cauliflower florets and season to taste.
Garnish with the parsley and serve.
I like to garnish the soup with some of the colored cauliflower florets.
Makes 6-8 servings