The Midwest, as Viewed by Chicagoans
I found this amusing.
Cult of Illiniwick HQ!
I-L-L … I-N-I
Posted 7 months ago
Posted 2 years ago
Well there’s not a lot for you to give if you’re giving in
And there’s not a lot for you to feel if you’re not feeling it
Tegan and Sara
Posted 2 years ago
Cream of Cauliflower with Dill
This one is awesome. I added dill to change it up one day and it was pretty tasty! You’re gonna need a Food Processor or a Blender for this one so be prepared!!!
Ingredients:
1 head of cauliflower de-stemmed and cut into proportional pieces
1 medium size onion chopped
1 Liter of chicken broth (large box)
2 cups of milk
2 tablespoons All Purpose Flour
1/4 cup of unsalted butter
2 tablespoons of sour cream
Fresh Dill
Salt and pepper
- Melt the butter in a soup pot and add the onion. Cook til onion is translucent/soft.
- While the onion is cooking, in another pot, blanch the cauliflower by placing it in boiling salted water for about 3 mins, then taking it out and running it under cold water to stop the cooking process. Set aside.
- Once onion is cooked, add the flour and stir until incorporated.
- Add about half to 3/4 of the chicken broth, bring to a boil, then simmer for 20 mins, stirring frequently.
- Add the milk, remaining chicken broth, and cauliflower. Season with salt and pepper and stir. Simmer for about 30 mins.
- Remove soup from heat and place in a food processor/blender until smooth. Add the dill while processing.
- Pour the soup back into the soup pot, turn on medium heat and add the sour cream. whisk until incorporated, cook for about 5-10 mins to heat and enjoi!!
Keep on, keepin' on
