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Creamy Cauliflower Soup with Corn and Rice

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(Recipe ID: 844)

Serves 6-8

Preparation time: 15 minutes; Cook time: 35 minutes

Source: Chef Joseph Lowery


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  • 1 large Cauliflower
  • 3 Onions
  • 2 medium Potatoes
  • 4 cloves Garlic
  • 4 Tablespoons Cooking/ All Purpose Olive Oil* *
  • 2 cups White Wine
  • 8 cups Chicken or Vegetable Stock
  • 1 Tablespoon Worcestershire Sauce* by Bourbon Barrel Foods *
  • 1 teaspoon Thyme* *
  • 1/2 teaspoon Sage* *
  • 1 teaspoon Chervil
  • Pinch Cayenne Pepper* *
  • 1/2 teaspoon Black Pepper* *
  • 3 Ears Corn
  • 1/4 teaspoon Cumin* *
  • 3 Bay Leaves* *
  • 2 cups Cooked Brown Rice* *
  • to taste Bluegrass Soy Sauce* by Bourbon Barrel Foods *


  1. Break cauliflower into flowerets, chop onions, peel and dice potatoes, and chop garlic.
  2. Heat 3 tablespoons olive oil in a large soup pot add cauliflower, onion, garlic and potaotes.
  3. Cook over lower heat, stirring frequently, until the vegetables begin to soften.  Add white wine and simmer another 4 to 5 minutes.
  4. Add 7 cups of the stock, Worcestershire sauce, thyme, sage, chervil, cayene pepper, and black pepper.  Simmer until all ingredients are completely soft.
  5. While vegetables are simmering, slice the fresh corn from the ears.
  6. In a sauté pan or saucepan, heat the remaining tablespoon of olive oil over a low flame and add corn, stirrin constantly for a few minutes.  Then add cumin, bay leaves and the remaining cup of stock and cook until corn is tender.
  7. When cauliflower and other vegetables are thoroughly cooked, cool soup and puree in a food processor.  Add a bit of water if mixture becomes too thick.
  8. Return the soup to soup pan and sitr in the cooked corn (remove bay leaves) and cooked brown rice.  Season with desired amount of tamari soy sauce.  Heat to serve.

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