Cauliflower Or "Mock Potato" Soup

from leadwiththediet.com

Basic Chicken Stock
  1. Bring all to a boil then simmer gently together in a kettle for about 1 hour, remove chicken and cool.
  2. If stock is not concentrated enough, you can take the meat off the bones, return the bones to the stock and simmer for another hour, leaving it at least partially uncovered.
  3. This makes a delicious, rich chicken broth from which you can make several different kinds of soup.
  4. If there is a lot of fat on the top, skim some off and refrigerate and save to season other foods, instead of butter or oil
Cauliflower Or "Mock Potato" Soup
  1. Cook a very large head of fresh cauliflower, cored, in the chicken stock, just until fork tender.
  2. Then carefully puree the cauliflower into a small amount of the broth—adding broth as you go until it reaches the desired consistency.
  3. It’s nice to add some sliced, cooked celery to this too.
  4. One important note: Don’t try this with frozen cauliflower, it doesn’t work, it’s awful.
  5. For some reason frozen cooked cauliflower won’t emulsify into the broth, it will come out a curdled mess.