Cream of Cauliflower Soup

Submitted by jean1

"This soup is very good and fast and easy. Its great on a cool winter evening."

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Yields: 1 big pot
• Serves: 6-8

ingredients

• 1 medium head cauliflower, cut into flowerets
• 2 stalks celery, cut into pieces
• 1 medium onion, chopped
• salt and pepper
• 4 -6 cups chicken broth
• 1⁄2 cup light cream (optional)
• 1⁄2 teaspoon Worcestershire sauce
• 1⁄8 teaspoon nutmeg

directions

1. In a big stock pot add cauliflower,celery,onion, salt and pepper.
2. Cook until tender,about 1 hour.
3. Cool,then put thru a Blender.
4. Pour back into pot,add Worcestershire sauce and nutmeg and cream.
5. Cook until heated thru.
6. Serve with nice bread or rolls.

Reviews

[Izzy Knight]

Nice dish! It takes me more than one hour, but it's worth it. The Worcestershire sauce really gives it what it needs. I melted some cheddar 5 min before serving.

 

[MizzNezz]

Very good. I used 6 cups chicken broth to cook the vegetables, and added a teaspoon of minced garlic. The nutmeg adds a nice taste. This makes a nice smooth soup with a good flavor.

 

[Charlotte J]

Very rich tasting soup and a good flavor. I used 6 cups of the chicken broth and the cream when I made this.

 

[TrevK]

Instead of the cream I used fat free sour cream I had in the fridge, and because I had no nutmeg I used dill instead. Loved it!

 

[*Parsley*]

Very tasty without lots of fat! I used 1/2 cup of fat free half and half in place of the light cream. I went with 5 cups of broth; that seemed to make the perfect consistancy for me. The celery and worcestershire give this soup a nice flavor boost that many cauliflower soups lack. Thanx for sharing this great soup!