Cauliflower Soup

This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top.

Step: 1

In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.

Step: 2

Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.

Step: 3

Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

Per Serving: 95 calories; protein 2.8g; carbohydrates 10.2g; fat 5.6g; sodium 59.7mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.