Food
Summer White Soup
By Yankee Magazine|Feb 09 2005|
Yield
Makes 6 servings.
Ingredients
1 head cauliflower
2 potatoes, peeled and chopped
1 bunch scallions
3/4 cup half-and-half
salt and pepper
fresh chives, chopped
Instructions
Trim the cauliflower, separate into pieces, and boil in 4 cups water. Add chopped potatoes and cook until soft. Trim scallions, setting aside green tops. Chop white onion parts and add to soup pot. Cook about 20 minutes, or until everything is soft. Transfer to blender and puree, adding half-and-half. Chill until very cold, then season with salt and pepper, and serve with chopped chives floating on top.
We had this soup in the spring, I think anytime you feel like soup and you have the ingredients, it makes a warm hearty soup. Oh so good.