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Cream Of Cauliflower Soup

fast.cook's picture
Ingredients
  Cauliflower 4 Cup (64 tbs), cut into small pieces
  Chicken stock 6 Cup (96 tbs)
  Butter 4 Tablespoon
  Flour 4 Tablespoon
  Light cream/Heavy cream 3 Cup (48 tbs)
  Ground nutmeg 1 Dash
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Put cauliflower in pan.
Cover with stock.
Bring to a boil.
Cover and turn to simmer.
Simmer 20 minutes or until cauliflower is tender.
Puree in food mill, blender, or food processor.
Return to pan.
Melt the butter in a saucepan.
When the foam subsides, add flour.
Turn heat to medium and stir with wooden spatula, getting into corners of pan.
Let mixture bubble up without browning.
Cook for 3 minutes or until flour taste is gone.
Add milk or cream and switch to a whisk, whisking until sauce comes to a boil.
Boil gently 5 minutes.
Add salt, pepper, and nutmeg.
Combine sauce with pureed cauliflower.
Thin to desired consistency with cream or stock.
Garnish with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Quick

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