Chef Rollins' Featured Fall Recipe
1 medium cauliflower
1 onion, chopped
2 cups of chicken or vegetable stock
2 cups of skim milk
Salt and pepper to taste
1tsp of Paprika for garnish
Chopped walnuts for soup and garnish
Cut cauliflower into small florets. Place the cauliflower, onion and stock in a large pot. Bring to a boil. Cover and simmer for about 15 minutes until tender. Add milk, walnuts and puree in a blender until smooth. Season the soup with salt and pepper and return to a boil. To serve, sprinkle with dusting of paprika and chopped walnuts.
Crispy bacon bits and croutons can be added just before serving. Can use almonds instead of walnuts.