Make Ahead

Cream of Cauliflower Soup

October  5, 2010
0 Ratings
  • Serves 6 (or 4 hungry people)
Author Notes

This is one of my favorite recipes, and one that my cauliflower hating husband will eat and eat and eat. He has no idea what he's eating! My mother first made this soup. And the great thing is that it is so versatile that you can use almost any vegetable in place of the Cauliflower. Try it with broccoli and add cheese, brussel sprouts or carrots with a little ginger! Outstanding! —zuliebear

What You'll Need
  • 1 Large Cauliflower
  • 4 cups Fresh Chicken Broth
  • 5 tablespoons Unsalted Butter
  • 1/3 cup White Flour
  • 1 cup Half and Half
  • Salt and White Pepper to Taste
  • Pinch Ground Nutmeg
  1. Cut the cauliflower into rosettes, discarding the stem and leaves. Wash the rosettes and chop them into a pot. Add the stock and bring to a boil. Boil for about 10 minutes or until they are tender. Mash with a ricer. Melt butter for 30 seconds or until melted in the microwave. Add the flour and stir until it is combined well. Add some of the stock mixture to thin it, then add it into the stock pot stiring well, and continuing to stir until it is thickened. A whisk is great for this job. Add the half and half slowly. You may use milk or reduced fat milk to save calories, but the soup will not taste as rich. Add salt and white pepper to taste, and sprinkle with a hint of nutmeg. Heat just to a simmer and serve.

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