Cauliflower Soup

2
Patricia Kutchins

By
@Delisha

This is a rich, hearty soup that I dreamed up one snowy night during the holidays. Being
Italian, we usually do not eat meat on Christmas eve so I came up with this
soup that my husband and guests just fell in love with it and I have been serving it ever since.

Blue Ribbon Recipe

I love making homemade soups, and this recipe is definitely a keeper! It's really hearty for a cold night and super easy to make. When using the potato masher, it does leave the soup a bit chunky. Personally, I liked it this way. But if you want a more smoother soup, give it a few pulses with an immersion blender. The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Prep:
25 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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1 small
head fresh cauliflower
1
potato peeled
1 small
onion
1 qt
chicken stock
1/2 stick
unsalted butter
1/4 c
flour
1/2 tsp
dried dill
1 tsp
cayenne pepper
1 tsp
black pepper
1 pinch
salt

How to Make Cauliflower Soup

Step-by-Step

  • 1Rinse and cut up the cauliflower. Steam it in a small amount of water, covered,
    until it is soft.
  • 2In another pot, cut up the peeled potato, and the onion. Cook it in 1 cup chicken stock until vegetables are soft.
  • 3Drain the cauliflower and put it with the potato onion mixture. Mash with potato masher until slightly thick.
  • 4In your soup pot, melt the butter and add the flour to create a roux. Cook it for about one minute and add the remaining chicken stock.
  • 5When it begins to boil, add the
    mashed vegetables stirring until blended. Cook covered for approx 30 minutes
  • 6Add the dill, cayenne pepper and black pepper and salt. Stir and cook about 10
    minutes more. Serve with crackers or by itself and enjoy! Yield: serves 6

Printable Recipe Card

About Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Recipe For: The Best Cauliflower
Hashtag: #cauliflower




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