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

  • 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

  1. Rinse and cut up the cauliflower. Steam it in a small amount of water, covered,
    until it is soft.
  2. In another pot, cut up the peeled potato, and the onion. Cook it in 1 cup chicken stock until vegetables are soft.
  3. Drain the cauliflower and put it with the potato onion mixture. Mash with potato masher until slightly thick.
  4. In 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.
  5. When it begins to boil, add the
    mashed vegetables stirring until blended. Cook covered for approx 30 minutes
  6. Add 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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