Cauliflower and Chestnut Soup
a soup of pureed cauliflower and chestnuts finished off with melted smoked gouda
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
Ingredients
Scale
- 2 tablespoons butter
- 1 large onion, diced
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon white pepper
- 1/2 tablespoon dried thyme
- 1/4 cup white wine
- 1 head cauliflower
- 4 cups chicken broth (can use vegetable broth too)
- 1 cup roasted chestnuts
- 3/4 cup smoked gouda cheese
- 1/4 cup heavy cream
Instructions
- In a large heavy bottomed skillet over medium high heat, melt the butter. Add the onion and saute for 3-5 minutes or until softened. Add the salt, garlic powder, smoked paprika, white pepper, and thyme. Cook, stirring for a minute until spices are fragrant. Add the wine, being sure to scrape any browned bits off the bottom.
- Reduce heat to medium low, add the cauliflower, broth, and chestnuts. Cook for 15-20 minutes or until cauliflower is tender. Puree the soup with an immersion blender (or a regular blender).
- Stir in the cheese and heavy cream, remove from heat and serve.
Nutrition
- Serving Size: 4