Thank you to CSA member Tracey Sherman-Falcon for this cool weather warm up. Tracey says, “Bringing back memories of my mom with her cauliflower soup recipe. Thanks GEI for the organic cauliflower and carrots!”
1 head cauliflower
2 (14 ounce) cans of chicken broth
1/2 cup chopped onion
2 shredded carrots
1 1/2 teaspoons salt
1/2 teaspoon thyme
1/4 teaspoon crushed rosemary
1/4 teaspoon basil
1 stick of butter
1/3 cup flour
1 cup brine
1 pint half & half
Clean cauliflower and break into small pieces. Boil in salted water for 15 minutes. Drain and save 1 cup brine. Boil chicken broth, onions, carrots, salt, thyme, rosemary and basil for 15 minutes. In large saucepan melt butter, add flour and mix. Add half & half, brine, broth, boil and add cauliflower. Enjoy!
