Categories: Soup
Ingredients
- 1 tbsp. unsalted butter
- 1 tbsp. flour
- 4 cups chicken broth
- 1 medium head cauliflower, chopped
- 1/2 cup chopped onions
- 1/2 tsp kosher salt
- Microgreens, for garnish
Directions
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In a medium nonstick pot, melt the butter over low heat. Add the flour and cook, stirring with a wooden spoon, until golden in color, about 2 minutes. Add the broth, cauliflower, and onions. Increase the heat to medium, bring to a boil, then cover and reduce heat to medium-low. Cook until the vegetables are tender, about 20 minutes. Remove the pan from the heat. Puree the soup in the pot with an immersion blender until smooth. Season with salt. Serve hot. Ladle 1 1/2 cups into each of 4 bowls and garnish with microgreens.