cream of cauliflower soup

★★★★★ 3
a recipe by
Lolita Slafter
Racine, WI

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!!!

★★★★★ 3
serves 6
prep time 1 Hr

Ingredients For cream of cauliflower soup

  • 1 lg
    head of cauliflower
  • 1 sm
  • 3 stalk
  • 1/4 c
  • 3 clove
    garlic (optional)
  • 1/4 c
  • 4 c
    chicken stock
  • 2 c
    half and half
  • salt and pepper to taste
  • nutmeg (optional)

How To Make cream of cauliflower soup

  • 1
    Steam 1 large head of cabbage (reserve liquid).
  • 2
    In 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)
  • 3
    Stir in 1/4 cup of flour and cook for a minute till bubbly.
  • 4
    Wisk in the 4 cups of chicken stock and bring to a boil.
  • 5
    In blender: Puree 2/3 of cauliflower using water from steaming. Pour into soup with any remaining liquid. Make sure it's thick enough.
  • 6
    Cut remaining 1/3 of cauliflower into small pieces and add to soup. Add 2 cups of half and half, but DO NOT BOIL!
  • 7
    Add salt and pepper to taste, along with a sprinkling of nutmeg if you like. Enjoy! :D

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