Prep 5 mins
Cook 45 mins
This is a wonderful fall or winter comfort food. The recipe can use either cauliflower or broccoli. UPDATE: I need to mention that I usually reserve some of the cauliflower pieces on the side before I blend, so I get a mixture of creaminess as well as some chunky pieces as an end result. You may want to try this.
- 2 cauliflower
- 5 cups chicken broth
- 2 leeks or 1 onion
- 1⁄2 cup butter
- 1⁄2 cup flour
- 3 cups milk
- Chop cauliflower and leeks.
- Simmer cauliflower and leeks in broth for 30 minutes.
- Blend in blender to desired consistency.
- Melt butter in deep skillet and add flour.
- Gradually add milk while whisking until thick.
- Add all and season to taste.
Great recipe! I did make a few changes which greatly enhanced the flavour of this soup. I used fat free half and half in place of the milk. I added 1/2 tsp. dried thyme and 1/2 tsp. dried basil. I added about 1/4 tsp white pepper and a smidgie of msg. This went together so quickly I will be using this recipe often. Thanks for a super recipe.
Full of flavor & so filling - a good soup to have for dinner when you're trying to eat on the light side. I used onion, not leeks, and tried to cut down on the butter just a bit. I also threw in one beef cube, which I do with most soups that are chicken broth based. This was a cooking tip from my very wise European grandmother, who has been gone many years, sadly. I used a potato masher, which left some nice chunks of cauliflower.
Very enjoy soup. You get a good amount from not a lot of ingredients and the cauliflower flavor is really nice. I used skim milk and that cut the fat content some and as I made a 3 serving amount (but I'll get 4 and maybe 5) I don't think that 1/4 cup of butter split into that many servings is at all horrible. Thank you Axe for a lovely soup that will be great all year round. I think this would be good cold too!