Cream Of Cauliflower Soup Recipe

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Cream of Cauliflower Soup

Claudia McClaran

By
@cjmcclaran

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.


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Method:

Stove Top

Ingredients

1 small
cauliflower
1 1/2 c
chicken stock
3 Tbsp
butter
1 1/2 tsp
flour
1 1/2 c
milk
1/2 c
cream
1 Tbsp
chopped chives
1 tsp
salt
1/8 tsp
white pepper
bread crumbs, browned in butter

Directions Step-By-Step

1
Break cauliflower into florets.
2
Bring chicken stock to a boil.
3
Add cauliflower to broth and simmer 20 minutes. Do not overcook.
4
Melt butter and add flour to make roux, but do not brown. Cook 10 minutes over low heat until flour taste disappears.
5
Remove cauliflower from stock.
6
Add cooked roux to stock gradually, stirring until thickened and smooth.
7
Heat milk and cream together.
8
Chop cauliflower.
9
Add milk mixture, chopped cauliflower, chives, salt and pepper. Stir; heat and serve. Garnish with bread crumbs.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American