SAUSAGE & CAULIFLOWER SOUP

SAUSAGE & CAULIFLOWER SOUP image

Yield 4 servings

Number Of Ingredients 7

One head of cauliflower (reserve 1 -2 cups of florets depending on how chunky you want final soup)
1 quart of chicken stock
1 large onion, sliced
3 pieces hot Italian sausage, skins removed
Salt
Unsalted butter
Olive oil

Steps:

1. Saute sausage in dutch oven until cooked through. Break sausage apart as it cooks. Remove sausage, disregard all but 2 table spoons fat from pan. 2. Turn heat to low add onions. Saute onions until tender, not browned, 10 minutes, 4. Add cauliflower and stock. Bring to a simmer, cook until cooked through, 30 minutes. 5.Working in batches, fill a blender half-way with cooked cauliflower soup. Purée until smooth. Add salt to taste. 6. Return pureed soup to pot, add reserved florets, and cooked sausage.