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Submitted by Mary Beth Daloia-Kahabka of Mechanicville, NY
Chefs notes: “A simple, yet delectable fall soup- this Creamy Cauliflower Soup is so easy to make, and is mouth-watering! The use of our SOOC Roasted Sesame Seed Oil gives the soup such a nice, warm feel, excellent for fall time!”
Products used: Sesame Olive Oil
1 large head Cauliflower
1 Tbsp Better Than Bouillon (chicken flavor)
1 medium Onion, chopped
2 Tbsp SOOC Roasted Sesame Seed Oil
4 oz Cream Cheese, cut into cubes
Pinch Hot Pepper Flakes
Cook cauliflower in about two inches of water in a large saucepan over medium/high heat.
In a separate pan, sauté chopped onion in Roasted Sesame Seed Oil over medium heat.
When cauliflower is soft enough (easily pierced with a fork), drain and reserve water.
Add sautéed onion to the cauliflower, and with immersion blender, blend together, slowly adding the reserved cauliflower cooking water. Add just enough liquid to loosen cauliflower to a creamy yet thick consistency.
Add Better Than Bullion and stir.
Add cream cheese pieces, one at a time, into the mixture and stir until well blended.
Sprinkle in hot pepper flakes and enjoy!
