Cream Of Cauliflower Soup Recipe
I tried out this famous Chinese cooking recipe of Basic Soup With Pork and was more than pleased with the results This Chinese method of preparing Basic Soup With Pork turned out much more better than I expected. Make it today!
Ingredients
| Vegetable bouillon | 4 Cup (16 tbs) | |
| 1 large cauliflower, divided into florets | ||
| Margarine | 4 Tablespoon | |
| Celery | 1 1/2 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, minced | |
| Flour | 1/4 Cup (16 tbs) | |
| 2 cups (480 ml) Unsweetened WESTSOY | ||
| Salt | To Taste | |
| Pepper | 1 To taste | |
Directions
Bring bouillon to boil in large pan.
Add cauliflower and cook until tender.
Drain, reserving cooking broth.
Coarsely chop about 1/3 of the florets.
Puree remaining cauliflower in food processor or blender, adding some broth if necessary.
In the same pan, melt margarine over medium heat and saute celery and onion until tender, stirring often.
Sprinkle flour over sauteed vegetables and stir well.
Slowly stir in reserved broth and cook, stirring until mixture thickens and comes to a boil.
Add pureed cauliflower and WestSoy and reheat, do not boil.
Stir in chopped florets; add salt and pepper to taste.
Add cauliflower and cook until tender.
Drain, reserving cooking broth.
Coarsely chop about 1/3 of the florets.
Puree remaining cauliflower in food processor or blender, adding some broth if necessary.
In the same pan, melt margarine over medium heat and saute celery and onion until tender, stirring often.
Sprinkle flour over sauteed vegetables and stir well.
Slowly stir in reserved broth and cook, stirring until mixture thickens and comes to a boil.
Add pureed cauliflower and WestSoy and reheat, do not boil.
Stir in chopped florets; add salt and pepper to taste.
Chef
