1 head cauliflower, stem trimmed of leaves, florets roughly chopped
1 cup chicken stock, vegetable stock (for vegetarian option), or water
2 to 3 Tbsp sour cream
1 Tbsp unsalted butter, softened
Salt and pepper
1 Combine cauliflower and water or stock in a medium saucepan, bring to a boil over high heat. Reduce heat to a simmer, and cook until cauliflower is very tender, about 10 minutes.
2 Transfer cauliflower to a blender using a slotted spoon. Add a few tablespoons of the cooking liquid and blend until smooth, about 15 to 20 seconds. Add sour cream and butter, and blend 5 to 10 seconds more. Season with salt and pepper. Serve hot.
Appetizer, Soup, Soups, Vegetables, soup, soups
Estimated preparation time:
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