(1 hour)
Ingredients
Cauliflower (1 head per 4 bowls of soup)
Mushrooms
Italian Sausage
chicken broth(36-48oz per head of cauliflower)
garlic
salt
pepper
lemon
nutmeg*
butter (1 tbsp. per head of cauliflower)
red onion
chives
olive oil
Preheat oven to 400 degrees. Chop cauliflower, mushrooms and chives. Toss cauliflower with salt, pepper, and oil in a baking pan and then put in oven for about 15-20min. Take sausage out of casing and cut into small pieces. On medium-high heat, put sausage in a pan and cook through. Once sausage is cooked, remove from pan and immediately add the mushrooms. Sautee mushrooms with salt and pepper in the sausage oil. Put mushrooms and sausage to the side.
Chop red onion. Sautee red onion with salt, pepper, garlic and oil in a pot. Remove 3/4 of the cauliflower from the oven and place into the sautéed onion pot. Add enough chicken broth to cover the amount of cauliflower you put in the pot. On medium-high heat, cook for 10 min. Add ingredients from the pot into a blender along with squeezed lemon, a dash of nutmeg, and a tablespoon of butter per head of cauliflower. Blend everything together then pour back into the pot and cook for another 10 minutes, stirring occasionally.
When ready, add a few pieces of sausage and mushrooms to the bottom of a bowl. Then add soup, garnish with 1-2 cauliflower, and top with chopped chives.
*the nutmeg adds a zing to the soup, but definitely not necessary for it to be delicious
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