Creamy Cauliflower Soup1
By Just A Pinch KitchenCrew
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- 29 oz
- chicken broth
- head cauliflower, torn apart or chopped
- 3/4 c
- celery, chopped
- 1/2 c
- onion, chopped
- 1 Tbsp
- lemon juice
- 2 Tbsp
- 1/4 c
- all purpose flour
- 1.5 c
- 1/3 tsp
- 1/4 tsp
- nutmeg, ground
1Heat 1 can broth to boiling in 3-quart saucepan; stir in cauliflower, celery, onion and lemon juice.
2Heat to boiling; reduce heat to medium.
3Cover and cook 15 minutes or until tender; do not drain.
4Carefully pour about half the cauliflower mixture in blender; cover and blend until of uniform consistency.
5Repeat with remaining cauliflower mixture; reserve.
6Melt butter in 3-quart saucepan over low heat; stir in flour.
7Cook, stirring constantly, until flour is absorbed; remove from heat.
8Stir in milk and remaining 1 can broth with wire whisk; heat to boiling, stirring constantly.
9Boil and stir 1 minute.
10Stir in reserved cauliflower mixture, pepper and nutmeg; heat until hot.