Cream of Cauliflower Soup (updated)
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Main Dishes
, 2073 Years ago
0 out of 5 with 0 ratings
Directions
In a saucepan, boil cauliflower and onion in water and chicken broth for 10-12 minutes.
Add seasonings and cheese and stir until cheese melts.
Add cream, milk and butter; bring back to a boil.
In small bowl mix together water and flour; mix until smooth.
Add this mixture slowly to hot mixture stirring rapidly.
Cook until soup is consistency of heavy cream.
If desired, blend with immersion blender until smooth.
Makes 8-10 servings.
Add seasonings and cheese and stir until cheese melts.
Add cream, milk and butter; bring back to a boil.
In small bowl mix together water and flour; mix until smooth.
Add this mixture slowly to hot mixture stirring rapidly.
Cook until soup is consistency of heavy cream.
If desired, blend with immersion blender until smooth.
Makes 8-10 servings.
Ingredients
3 cups water
1 1/2 cups chicken broth
1 head cauliflower or 1 (10 oz.) pkg.
frozen cauliflower cut into pieces/sliced
3/4 cup chopped onion
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
8 oz. (2 cups) shredded chesse (American or Mild Cheddar)
1 cup milk
1 cup heavy cream
1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
1/2 cup cold water
1 1/2 cups chicken broth
1 head cauliflower or 1 (10 oz.) pkg.
frozen cauliflower cut into pieces/sliced
3/4 cup chopped onion
2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
8 oz. (2 cups) shredded chesse (American or Mild Cheddar)
1 cup milk
1 cup heavy cream
1/4 cup (1/2 stick) butter
1/3 cup all-purpose flour
1/2 cup cold water
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