cream of cauliflower soup
(3 RATINGS)
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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prep time
1 Hr
cook time
method
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yield
6 serving(s)
Ingredients
- 1 large head of cauliflower
- 1 small onion
- 3 stalks celery
- 1/4 cup butter
- 3 cloves garlic (optional)
- 1/4 cup flour
- 4 cups chicken stock
- 2 cups half and half
- - salt and pepper to taste
- - nutmeg (optional)
How To Make cream of cauliflower soup
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Step 1Steam 1 large head of cabbage (reserve liquid).
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Step 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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Step 3Stir in 1/4 cup of flour and cook for a minute till bubbly.
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Step 4Wisk in the 4 cups of chicken stock and bring to a boil.
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Step 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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Step 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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Step 7Add salt and pepper to taste, along with a sprinkling of nutmeg if you like. Enjoy! :D
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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