Tag - hot chicken sausage

Garden Cauliflower Soup

The cauliflower in the garden is doing pretty well considering it usually only flourishes in consistently cool weather. We had about four small/medium sized heads that we could harvest this weekend which was incredible. I wanted to use them as soon as possible to capitalize on the freshness so I made some soup with the florets.

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We also had an entire head of butter lettuce — slightly covered in slugs, but delicious nonetheless.

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Garden Cauliflower Soup
4 links of hot chicken sausage
1 small vidalia onion, diced
4 cloves garlic, minced
1/4 cup cornstarch
1 32 oz box of chicken broth
4 small heads of cauliflower, cut into florets
1 1/2 cups of heavy cream
1 teaspoon chili flakes
Salt and pepper
Cheddar cheese and parsley for serving

1. Remove the skins from the sausages or pulse in a food processor until they’re in bite size pieces. In a large soup pot brown the sausage. Set aside.

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2. Add cornstarch to the pot and whisk in a little bit of olive oil if more fat is needed. Gradually whisk in the chicken broth. Add the cauliflower and bring to a boil.

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3. While the stock and cauliflower are coming to a boil, sauté onions in a separate pan with a dash of olive oil, salt and pepper. Then them sweat and caramelize.

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4. Add the onions to the cauliflower and reduce to low heat to simmer for 25 minutes.

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3. When the cauliflower is tender, stir in the sausage, cream, chili flakes, and a touch more salt and pepper. Cook for another 5-10 minutes so the sausage can heat up again.

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4. Serve with cheese and parsley.

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