Cauliflower Soup
photo by *Parsley*
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 473.18 ml water
- 1 medium head cauliflower, seperated into flowerets (about 1 to 1/ 12 pounds)
- 1 medium onion, sliced
- 29.58 ml butter
- 29.58 ml flour
- 236.59 ml water
- 14.79 ml instant chicken bouillon
- 2.46 ml celery salt
- 1.23 ml salt
- 1.23 ml pepper
- 236.59 ml half-and-half cream
directions
- Heat two cups water to boiling in large saucepan; add cauliflower and onions; heat back to boiling then reduce heat, cover and simmer until tender, about ten minutes; do not drain.
- Pour everything into blender container (may have to do this in more than one batch) and blend on high speed until smooth.
- Heat butter in large saucepan until melted; stir in flour; cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Stir in 1 cup water; heat to boiling, stirring constantly; boil and stir for one minute.
- Stirin cauliflower mixture, bouillon, celery salt, salt and pepper; heat just to boiling.
- Stir in half and half; heat just until hot, do not reboil.
- Sprinkle each serving with nutmeg.
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Reviews
RECIPE SUBMITTED BY
JanetB-KY
Winchester, Kentucky
<p><span style=color: #ff0000;><strong><span style=color: #800080;>I run a food blog named </span><span style=color: #000080;>www.fromcupcakestocaviar. com</span></strong></span></p>
8755397"