Cream Of Cauliflower Soup Recipe
Are you looking for an enjoyable Cream Of Cauliflower Soup recipe? This Cream Of Cauliflower Soup is so tasty that I cannot resist serving it as an Appetizer often. The key ingredient here is Vegetable. Caring is all about sharing and I can show how much I care for you by sharing this Cream Of Cauliflower Soup recipe.
Ingredients
4 cups cauliflower, cut into small pieces
5-6 cups chicken stock
4 tablespoons butter
4 tablespoons flour
3 cups milk, light cream, or heavy cream
Salt and fresh pepper to taste
Few grinds of fresh nutmeg
2 tablespoons chopped parsley
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.
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.
