Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons unsalted butter
  • 2 cloves garlic (minced)
  • 1 medium yellow onion (diced)
  • 2 medium carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 1 head cauliflower (roughly chopped)
  • 1 whole bay leaf
  • 1 teaspoon fresh thyme (minced)
  • ¼ teaspoon cayenne pepper
  • ¼ cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1½ cups sweet corn (fresh or frozen )
  • sea salt and freshly ground black pepper (to taste)
  • fresh parsley (chopped for garnish (optional))

Instruction

  • Melt butter in a large pot of medium heat. Add garlic, onion, carrots, and celery; cook stirring occasionally, until tender, about 5 minutes.
  • When the vegetables are tender, add in the cauliflower and bay leaf; cook 5 more minutes, or until tender.
  • Sprinkle in the flour. Cook stirring constantly for 1 minute. Slowly stir in the vegetable broth; bring to a boil. Reduce heat to medium-low; simmer reduced, about 15 minutes.
  • Turn off the heat. Remove 2 cups of the vegetables with liquid from the pot. Purée the remaining vegetable and liquid using a hand-held immersion blender or by pouring into a blender. Return the reserved whole vegetables and liquid to the pot. Add corn and heavy cream; cook for 1 to 2 minutes or until warmed through. Season with salt and pepper to taste.
  • Serve immediately garnished with fresh parsley.