Cream of Cauliflower Soup

Cream Of Cauliflower Soup

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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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Stove Top


  • 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


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