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Cream Of Cauliflower Soup

Chef.at.Home's picture
Ingredients
  Frozen cauliflower 10 Ounce (1 Package)
  Condensed chicken broth 10 3⁄4 Ounce, divided (1 Can)
  Mace 1⁄2 Teaspoon
  Frozen chopped broccoli 10 Ounce (1 Package)
  Mustard seed 1⁄2 Teaspoon
  Dill weed 1⁄2 Teaspoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Skim milk 3 3⁄4 Cup (60 tbs)
  Shredded swiss cheese 1 Cup (16 tbs)
Directions

1. Cook cauliflower, covered, in 1/2 cup broth for 5 to 8 minutes or until tender. Do not drain. Process in blender with mace until smooth.
2. Cook broccoli covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes or until tender.
3. Saute onion in margarine until tender. Add flour, salt, and pepper. Add milk Cook, stirring, until thickened.
4. Add cauliflower and broccoli mixtures and cheese to sauce. Cook and stir until just heated through and cheese is melted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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