cream of cauliflower soup
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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prep time
cook time
method
Stove Top
yield
Ingredients
- 1 small cauliflower
- 1 1/2 cups chicken stock
- 3 tablespoons butter
- 1 1/2 teaspoons flour
- 1 1/2 cups milk
- 1/2 cup cream
- 1 tablespoon chopped chives
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- - bread crumbs, browned in butter
How To Make cream of cauliflower soup
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Step 1Break cauliflower into florets.
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Step 2Bring chicken stock to a boil.
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Step 3Add cauliflower to broth and simmer 20 minutes. Do not overcook.
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Step 4Melt butter and add flour to make roux, but do not brown. Cook 10 minutes over low heat until flour taste disappears.
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Step 5Remove cauliflower from stock.
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Step 6Add cooked roux to stock gradually, stirring until thickened and smooth.
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Step 7Heat milk and cream together.
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Step 8Chop cauliflower.
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Step 9Add milk mixture, chopped cauliflower, chives, salt and pepper. Stir; heat and serve. Garnish with bread crumbs.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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