Cream of Cauliflower Soup

Cream Of Cauliflower Soup Recipe

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Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Bobby and Karen Pitts.

Rating:
☆☆☆☆☆ 0 votes
Method:
Stove Top

Ingredients

1 small
cauliflower
1 1/2 c
chicken stock
3 Tbsp
butter
1 1/2 tsp
flour
1 1/2 c
milk
1/2 c
cream
1 Tbsp
chopped chives
1 tsp
salt
1/8 tsp
white pepper
bread crumbs, browned in butter

Step-By-Step

1Break cauliflower into florets.
2Bring chicken stock to a boil.
3Add cauliflower to broth and simmer 20 minutes. Do not overcook.
4Melt butter and add flour to make roux, but do not brown. Cook 10 minutes over low heat until flour taste disappears.
5Remove cauliflower from stock.
6Add cooked roux to stock gradually, stirring until thickened and smooth.
7Heat milk and cream together.
8Chop cauliflower.
9Add milk mixture, chopped cauliflower, chives, salt and pepper. Stir; heat and serve. Garnish with bread crumbs.

About Cream of Cauliflower Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American