14 March 2017

I had cauliflower left over from the Cheesy Cauliflower Bake, so I found a recipe for Cauliflower Soup that I modified a bit and tried tonight. It was another hit.


6 cups cauliflower florets
3 cups water
1 teaspoon salt
2 tablespoons butter
1 tablespoon dried minced onion - reconstituted
1 tablespoon flour or wondra
1.5 teaspoons chicken bouillon
1.5 cups 1% milk


4 teaspoons parmesan cheese Dash of nutmeg each serving.


In a large pot simmer the cauliflower in the water with the salt until tender. Let cool slightly. Using a blender, puree the cauliflower and water in small batches until the pot is empty.

Using the same pot, return to medium heat and melt the butter. Add the onion and saute’ until tender and translucent. Wisk in the flour and bouillon. Slowly add the milk, strirring constantly. Cook until slightly thickened and heated through. Add the cauliflower puree’ back into the pot. Simmer until warm and ready to serve.

Serve with a garnish of parmesan cheese and nutmeg.

Yields approx 4 1.5-2 cup servings.

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