IMMERSION BLENDER SOUP RECIPES

Steps:

• PREHEAT OVEN TO 425-degrees. (NOTE: use 1 large or 2 small heads of cauliflower) PREP VEGETABLES: - Clean cauliflower by rinsing and removing excess outer leaves. Pat dry. Separate florets and rough chop remaining stalk. - Smash the garlic cloves to easily remove the peel. Leave whole. - Chop the sweet onion.
• Toss the cauliflower and garlic with 1 to 2 tablespoons oil to thoroughly coat. Sprinkle with about 1 teaspoon of coarse salt. Place on a baking pan lined with parchment or sprayed with oil. ROAST in oven for 25 to 35 minutes until tender.
• While cauliflower and garlic are roasting, melt the butter in a deep pot. ADD chopped onions and stir for 4 or 5 minutes until translucent.
• POUR the chicken stock and water in the pot with the onions. ADD the spices: poultry, cumin and bay leaf. Bring to a low-boil, then reduce heat to simmer.
• When the cauliflower and garlic complete roasting, ADD them to the simmering stock pot. PUREE all ingredients using an immersion blender. (NOTE: If you don't have an immersion blender you can puree in a regular blender but it's best to allow the mixture to cool, first, to reduce risk of burning yourself).
• Once the mixture is pureed, ADD the cream and blend with immersion blender until thoroughly mixed. (do this step in the blender while cool if not using an immersion blender). ADD Salt & Pepper to taste.
• Once the mixture is pureed, re-heat and serve immediately. Sprinkle Paprika on top of each serving, as well as a dollop of sour cream, if you like.

Steps:

• In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
• In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
• When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.