1 Tablespoon chicken or vegetable bouillon granules
1/2 teaspoon celery salt
1/4 cup butter
1 cup heavy whipping cream
Salt & Pepper, to taste
Optional Thickener: 1/2 teaspoon Xanthan gum dissolved in 1-2 Tablespoons warm water
Optional Garnishes: Crumbled cooked bacon (4 slices should do it) Cheddar Cheese Green onions or fresh chives
Instructions:
Heat the olive oil over medium-high heat in a large saucepan or soup kettle.
Stir in onion, celery, & thyme sprigs (no need to remove the leaves - they will fall off as they cook).
Cook until veggies start to soften - about 5 minutes.
Add garlic and cook for about 30 seconds.
Add cauliflower, water, chicken bouillon, and celery salt and bring to a boil. Reduce heat and to medium-low and simmer until cauliflower is very tender (25-30 minutes).
Use an immersion blender to either partially or fully puree the soup (depending on if you like it completely smooth, or with some vegetables left for texture). This can also be done by cooling the soup a bit and blending it in a blender instead).
Put soup back in the kettle and add the butter and heavy cream and cook over medium heat until butter is melted and soup is heated through.
If soup needs to be thickened, add the Xanthan gum dissolved in water and simmer for 3-5 minutes.
Season to taste with salt and pepper. Top with desired garnishes and serve warm.
Nutrition Info Per Serving: Calories 575 Total Fat 58 g Cholesterol 99 mg Sodium 191 mg Potassium 518 mg Total Carbohydrate 12 g Dietary Fiber 4 g Sugars 5 g Protein 4 g