Cauliflower and Onion Soup
A quick and easy cauliflower and onion cream soup.
1 onion, diced
3 tablespoons butter
2 cups chicken broth
1 (10-ounce) package frozen cauliflower
1 (10.75-ounce) can condensed cream of potato soup
1 cup whipping cream
1 large egg
1/4 teaspoon white pepper
- In a large saucepan melt butter. Sauté onion in butter. Add chicken broth and cauliflower. Cover and cook over low heat until tender.
- Cool and purée in a blender or with an electric mixer until smooth. Return to the saucepan.
- In a bowl, mix together cream of potato soup, whipping cream, egg and pepper. Stir into the cauliflower mixture and heat until warm. Serve immediately.
Makes 4 servings.