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Cauliflower Cheese Soup

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Ingredients
  Cauliflower 1 Small, cut into florets
  Vegetable stock/Water 16 Fluid Ounce (500 Milliliter / 2 Cups)
  Onion 1 , sliced
  Bay leaf 1
  Butter/Margarine 1 Ounce
  All purpose flour 1 Tablespoon
  Milk 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Grated cheese 2 Ounce, grated (1/2 Cup / 60 Gram)
  Seasoning To Taste
  Croutons 1⁄2 Cup (8 tbs)
  Snipped chives 1 Tablespoon
Directions

Simmer cauliflower, stock, onion and bay leaf for 20 minutes or until cauliflower is tender.
Remove bay leaf.
Process cauliflower mixture in a food processor or blender until smooth.
Set aside.
Melt butter in a large saucepan.
Blend in flour.
Cook 1 minute.
Remove from heat.
Gradually blend in milk.
Return to heat.
Bring to the boil, stirring constantly until sauce boils and thickens.
Simmer for 3 minutes.
Blend in puree, cream, cheese and seasonings.
Heat through.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cauliflower

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