Creamy Cauliflower Soup

Ingredients

• 1 medium head Cauliflower
• 8 cups Cold Water (For soaking)
• 1 tsp Salt (For cooking cauliflower)
• 0.5 medium Onion (Chopped)
• 1 Celery stalk (Chopped)
• 1 Bay leaf
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 4 cups Vegetable stock
• 1 cup Milk
• 0.5 tsp Salt (To taste)
• 0.25 tsp Black pepper (To taste)

Instructions

1. 1Soak the cauliflower, head down, in cold water to cover for one hour.
2. 2Drain the cauliflower and cook in boiling salted water for twenty minutes. Reserve one-half of the flowerets for later.
3. 3Rub the remaining cauliflower (not the reserved flowerets) through a sieve or use an immersion blender to puree until smooth.
4. 4In a pot, cook the onion, celery, and bay leaf in butter for five minutes, until softened.
5. 5Remove the bay leaf. Add the flour to the pot and stir to create a roux. Cook for 1 minute.
6. 6Gradually stir in the hot vegetable stock, then add the pureed cauliflower and milk. Season with salt and pepper. Simmer for 5 minutes.
7. 7Strain the soup for an extra smooth texture (optional). Add the reserved cauliflower flowerets and reheat gently. Serve hot.