Prep 5 mins
Cook 50 mins
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. I can't tell which newspaper this came from. This is a simple and flavorful soup!
- Wash cauliflower and remove stem and tough outer leaves. Place in a soup kettle with the 2 cups water, salt, and lemon juice. Cook, uncovered, for 5 minutes. Cover and cook 15 more minutes. Drain, reserving liquid. Cut cauliflower into small pieces.
- Melt butter in the kettle. Stir in flour. Cook 2 minutes.
- Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened.
- Add bay leaf, thyme, additional salt to taste, pepper, and cream. Cook, stirring, until thick and creamy.
- Add cauliflower pieces and cook another 5 minutes. Remove and discard bay leaf. Serve garnished with parsley.
Made for a satisfyingly warm dinner on a cold night. I subbed in some chicken stock for the water and I used 2 cups milk and 1 cup light cream instead of all cream. Need to watch the fat intake. Made for Photo Tag in the Photo Forum. :)
Made this delicious soup for lunch today. I was pleasantly surprised by the addition of the lemon juice -- it really adds a wonderful depth of flavor to the cauliflower. So simple to make and so satisfying! I will most definitely be serving this soup again. Thanks for the post! Made for the 1-2-3 Tag, January, 2012.
This is a very nice and quick to make soup. I had to make a couple of changes due to dietary restrictions of one of the diners and substituted skim milk for the cream. To make up for any loss of flavor that could cause I also used chicken stock instead of water. I love that the cauliflower is left in lovely chunks instead of being pureed.