Frank's Buffalo Chicken Soup with Roasted Cauliflower - #52soups
Ingredients
2 chicken breasts cooked (cut up or shredded)
2 tbsp butter
2 tbsp flour
1 onion (diced)
4 stalks celery (chopped)
4 carrots (chopped)
1 tetra pack of chicken broth (900 ml)
1 head cauliflower (cut into florets)
½ cup (or more) Frank's Buffalo Wing Sauce or Frank's Red Hot
¼ cup of Ranch Dressing
blue cheese (optional)
Instructions
Toss the cauliflower with oil and sprinkle with salt and pepper. Arrange in one layer on a baking sheet. Bake at 400F for 20-30 minutes. Cauliflower should be starting to brown. (this step can be done ahead - just refrigerate the roasted cauliflower.
Melt butter in a large pot and add a couple TBSP of butter to make a roux.
Stir for a couple of minutes and then add the diced onion. Cook for a couple more minutes.
Add in the chicken broth and cauliflower and heat to a boil.
Use an immersion blender to puree (or you can mix up the cauliflower with some broth in a magic bullet or blender).
Add the carrots, celery and chicken to the cauliflower mixture and bring back to a boil.
Add the hot sauce and dressing and mix well.
Top with blue cheese, or a drizzle of ranch dressing.
Notes
Adapted from The Cookie Rookie 3.2.2925 Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
Recipe by Talking in ALL CAPS at https://talkinginallcaps.com/2016/01/franks-buffalo-chicken-soup-with-roasted-cauliflower-52soups.html