Creamy Cauliflower Soup

Creamy Cauliflower Soup

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  • 29 oz
    chicken broth
  • 1
    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

How to Make Creamy Cauliflower Soup


  1. Heat 1 can broth to boiling in 3-quart saucepan; stir in cauliflower, celery, onion and lemon juice.
  2. Heat to boiling; reduce heat to medium.
  3. Cover and cook 15 minutes or until tender; do not drain.
  4. Carefully pour about half the cauliflower mixture in blender; cover and blend until of uniform consistency.
  5. Repeat with remaining cauliflower mixture; reserve.
  6. Melt butter in 3-quart saucepan over low heat; stir in flour.
  7. Cook, stirring constantly, until flour is absorbed; remove from heat.
  8. Stir in milk and remaining 1 can broth with wire whisk; heat to boiling, stirring constantly.
  9. Boil and stir 1 minute.
  10. Stir in reserved cauliflower mixture, pepper and nutmeg; heat until hot.

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About Creamy Cauliflower Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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