Creamy Cauliflower Soup
photo by racrgal
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 head cauliflower, cut into bite-sized pieces
- 59.14 ml butter
- 1 medium onion, chopped
- 29.58 ml flour
- 473.18 ml chicken stock
- 473.18 ml milk or 473.18 ml cream
- 2.46 ml Worcestershire sauce
- 3.69 ml salt
- 236.59 ml cheddar cheese, grated
directions
- Cook cauliflower in about 1 cup water. Drain and reserve liquid. Set cauliflower aside.
- Melt butter, add onion, and cook until soft.
- Blend in flour, add stock and bring to a boil, stirring well. Stir in 1 cup cauliflower liquid, milk, Worcestershire sauce and salt. Add cauliflower and cheese and heat through.
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Reviews
-
Fantastic! Impressive for little effort. I prepared this exactly as directed. The taste was excellent. The cheese did not overpower the cauliflower and the chicken stock kept it from tasting overly milky. This is a thin soup and we prefer thicker soups. That was easily remedied by using an immersion blender for about 5 seconds simply for personal preference. Topped with a sprinkle of chives and bacon bits, this soup is elegant enough for your best dinner party.
RECIPE SUBMITTED BY
<p>I am a retired school secretary. I'm a 13 year breast cancer survivor and love to cook.</p>