Cream of Cauliflower Soup

Cream Of Cauliflower Soup Recipe

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Claudia McClaran


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.

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

How to Make Cream of Cauliflower Soup


  • 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.

Printable Recipe Card

About Cream of Cauliflower Soup

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

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