Who would’ve thought my whole crew would like this soup. I made the soup because the cauliflower needed to be used and we really don’t care for the raw vegetable. The soup was easy to make and I had all the ingredients on hand.
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Cream of Cauliflower Soup
Yield: 6 servings
Ingredients:
- 3 Tbls. butter
- 1 small onion, chopped
- 1 1/2 quarts chicken broth
- 10 oz. frozen cauliflower*
- 1 1/2 cups milk
- 2 Tbls. flour
- salt & pepper to taste
Directions:
Melt butter in a sauce pan, add onion. Sautee onions until translucent. Add flour and mix thoroughly. Add broth and bring to a boil. Add cauliflower; simmer until tender.
Use a slotted spoon to remove cauliflower from the pot into a blender. Puree the cauliflower, then add back to the pot. Mix well. Add milk, salt & pepper. Heat to a low simmer, being careful not to boil.
*I used fresh cauliflower. As the vegetable is simmered in liquid until soft, using fresh meant simmering just a bit longer.
**My own touch was to add a bit of chopped parsley and shredded cheese on top.
Copyright © 2010 Leanne Ely, CNC All rights reserved.
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