Cauliflower-Chile Soup

A friend served this soup to me many years ago, and with constant badgering finally shared the recipe with me. Since then I have changed it slightly, added the jalapeno for those who like it, and continued to make it often

Laurie Hensley of Sacramento, CA
Got Leche? Cook-Off Finalist

• 1 onion, chopped
• 1 can (4 ounces) diced green chiles
• 1 tablespoon ground cumin
• 1 tablespoon butter or margarine
• 1 tablespoon olive oil
• 3 cups chicken broth, divided
• 1 large cauliflower (2 pounds)
• 4 stalks celery, diced
• 2 cups milk
• Salt and pepper
• 1/4 cup finely minced red onion
• 1 small jalapeno, minced (optional)
• Cilantro, chopped

Sauté the chopped onion, chiles and cumin in the butter and oil in a 4-5 quart pan until the onion is limp (about 8 minutes). Add 2 cups of the chicken broth. On low heat, simmer the broth, covered, as you prepare the cauliflower.

Wash the cauliflower and chop into 2-inch chunks, then add to the broth along with the celery. Bring to a boil, then cover, lower the heat and simmer for about 20 minutes, until the cauliflower is tender.

Puree half of the soup in a blender or food processor, return to the pan and add the milk. Add the remaining chicken broth until the soup is the consistency you like.

Stir over low to medium heat until hot. Add salt and pepper to taste. Serve with red onion, jalapeno and cilantro sprinkled on top.