cream of cauliflower soup
No Image
Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Bobby and Karen Pitts.
►
method
Stove Top
Ingredients For cream of cauliflower soup
-
1 smcauliflower
-
1 1/2 cchicken stock
-
3 Tbspbutter
-
1 1/2 tspflour
-
1 1/2 cmilk
-
1/2 ccream
-
1 Tbspchopped chives
-
1 tspsalt
-
1/8 tspwhite pepper
-
bread crumbs, browned in butter
How To Make cream of cauliflower soup
-
1Break cauliflower into florets.
-
2Bring chicken stock to a boil.
-
3Add cauliflower to broth and simmer 20 minutes. Do not overcook.
-
4Melt butter and add flour to make roux, but do not brown. Cook 10 minutes over low heat until flour taste disappears.
-
5Remove cauliflower from stock.
-
6Add cooked roux to stock gradually, stirring until thickened and smooth.
-
7Heat milk and cream together.
-
8Chop cauliflower.
-
9Add milk mixture, chopped cauliflower, chives, salt and pepper. Stir; heat and serve. Garnish with bread crumbs.
- 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!
ADVERTISEMENT
ADVERTISEMENT