I have graduated beyond using canned condensed soup in my cooking years ago but sometimes I still yearn for creamy dishes that seem only achievable with that thick glop of questionable origin. I've been on a quest to replicate that creamy texture in comforting dishes without having to resort to canned condensed soup and keeping the dish healthy and even better, paleo/grain free friendly. I've finally perfected the creamy deliciousness with (prepare to have your minds blown) CAULIFLOWER!
Now I know what you're thinking, that I've completely lost it, but stick with me on how this epiphany came about. I had some leftover roast chicken, scallions and a head of cauliflower in the fridge. Instead of just serving leftover meat with veg on the side for supper, I decided to try something different. I transformed the cauliflower with just a few ingredients into this creamy, dreamy soup that tasted in no way like cauliflower.
Rob had no idea there was cauliflower in the dish. He said during dinner that the soup would make a great chicken pot pie filling. And it did, best chicken pot pie ever. And then I tried it again, adding mushrooms and whipping up the most delicious green bean casserole ever. I served it at the family dinner at my sister's and no one knew it was made with cauliflower.
Creamy Dreamy Soup Base
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
1 tablespoon butter or ghee
1 head cauliflower, coarsely chopped
salt, pepper and cayenne pepper to taste
2-4 cups chicken stock
Saute the onion and celery in the butter until the onion is golden, add the cauliflower and saute for a few minutes. Season to taste. Add 2 cups of stock, bring to a boil, cover, reduce heat and simmer until all the veggies are soft and tender. Add contents of pot to a blender and puree until very creamy, adding more stock until you reach the thickness desired (more for soup, less for casseroles.) Your taste buds will not believe your eyes!