cream of cauliflower soup
(3 ratings)
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I got this recipe 32 years ago from a former supervisor, Sheryl Petricek at a Racine dental lab. She brought soup to share with everyone at our work table and it was a huge hit! This is one of my all time favorites and could almost eat the whole pot of soup myself! It is absolutely delicious! :P It's also family tested and approved!!!
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(3 ratings)
yield
6 serving(s)
prep time
1 Hr
Ingredients For cream of cauliflower soup
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1 lghead of cauliflower
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1 smonion
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3 stalkcelery
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1/4 cbutter
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3 clovegarlic (optional)
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1/4 cflour
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4 cchicken stock
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2 chalf and half
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salt and pepper to taste
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nutmeg (optional)
How To Make cream of cauliflower soup
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1Steam 1 large head of cabbage (reserve liquid).
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2In pan sauté 1 small onion and 3 stalks thin sliced celery in 1/4 cup of butter. (Can add 3 cloves of minced garlic to sauté, if you like)
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3Stir in 1/4 cup of flour and cook for a minute till bubbly.
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4Wisk in the 4 cups of chicken stock and bring to a boil.
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5In blender: Puree 2/3 of cauliflower using water from steaming. Pour into soup with any remaining liquid. Make sure it's thick enough.
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6Cut remaining 1/3 of cauliflower into small pieces and add to soup. Add 2 cups of half and half, but DO NOT BOIL!
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7Add salt and pepper to taste, along with a sprinkling of nutmeg if you like. Enjoy! :D
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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