- Salt and pepper to taste
- 1 head cauliflower washed and separated
- 1 qt chicken stock
- 3 minced garlic cloves
- 1 half of a large yellow onion diced
- 2 1/2 tbsp Gettysburg Olive Oil Co. Rosemary EVOO
In a large Dutch oven sauté onions in rosemary EVOO until translucent then add garlic until fragrant (about a minute).
Add cauliflower, stock and salt and pepper bring to a boil and then lower the heat to a simmer. Cover and let simmer for 15 minutes or until cauliflower is tender.
Pour all soup into a blender and blend until soup begins to thicken and become creamy. Return the soup back to the Dutch oven and keep warm.
Serve hot with an extra drizzle of rosemary olive oil for garnish.