Ingredients

The following ingredients have 10 Servings
  • 1/2 pound cauliflower
  • 1/2 pound celery
  • 1/2 pound fennel bulb
  • 6 ounces onion
  • 32 ounces unsalted chicken broth
  • 1/3 cup dry sherry (or dry white wine)
  • 4 tablespoons butter
  • 2 cups heavy cream
  • 1 pound rotisserie chicken
  • 2 teaspoons salt
  • lots of black pepper

Instruction

  • Cut the cauliflower into chunks and place into a small pot. Cover the cauliflower with water and boil/simmer until completely tender.
  • Meanwhile, chop the celery, fennel and onions into small pieces. Heat a soup pot over medium high heat and add the butter and vegetables and sherry. Turn the heat to medium, cover the pot and cook until the vegetables are completely tender. Add a little water as necessary and stir the vegetables periodically to prevent burning.
  • While the vegetables are cooking, begin removing the meat from the rotisserie chicken and dice it.
  • When the cauliflower is cooked, drain and it to a blender. Add half of the chicken broth and blend until it is pureed and smooth. Pour it back into the cooking pot until ready to add to the soup.
  • When the celery is completely cooked, put it into the belnder and add enough chicken stock to puree it as smoothly as possible. Scrape it back into the soup pot and add the pureed cauliflower and the rest of the chicken stock. Stir.
  • Add two cups of heavy cream and the salt. Add lots of pepper to taste. Heat gently as not to burn or curdle the cream.
  • While the soup is gently heating, continue removing the meat from the rotisserie chicken and cutting it into cubes. When the soup is hot, add the chicken just long enough to heat-through and serve.