3 stalks celery, thinly sliced (about 1 cup total)
4 cloves of garlic, minced
4 to 5 sprigs of thyme
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
1 ½ teaspoons kosher salt
5 cups chicken stock (or some combination of stock and water), divided
1 tablespoon white wine vinegar
12 ounces of cooked chicken, shredded or diced
salt and black pepper, to taste
Instructions
Warm the olive oil in a heavy-bottomed pan. Sweat the onion, celery, garlic and thyme in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt, and ½ cup stock. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4½ cups stock (or a combination of stock and water), bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency.
Fold in the vinegar and cooked chicken. Taste and adjust seasoning if needed. Let the soup stand for 20 minutes - in this time it will thicken slightly.
Reheat the soup. Serve hot, garnished with some thyme leaves.
Recipe by Allons-Eat! at https://www.allonseat.com/dairy-free-cream-of-chicken-soup/