Cream of Cauliflower Soup Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Cauliflower | 1/4 Large | |
| Milk | 1 Pint | |
| Water | 1 Pint | |
| Butter | 2 Ounce | |
| Flour | 1 1/2 Ounce | |
| Chicken | 1 | |
| Salt, Pepper and Nutmeg | 1/2 Teaspoon | |
| 2 to 3 tablespoons medium cream | ||
Directions
Trim cauliflower, cut into large flowerets.
Wash well.
Place in saucepan with milk and water.
Bring to boil, reduce heat, simmer slowly, covered, until just tender.
Remove from heat; drain, reserve liquid.
Melt butter in saucepan, stir in flour, cook 1 minute.
Remove from heat, gradually stir in reserved liquid.
Return to heat, bring to boil, stirring; stir until smooth and thickened.
Reduce heat, stir in crumbled stock cube, nutmeg and salt and pepper to taste.
Stir in cream.
Cut cauliflower into small flowerets, return to soup.
Heat through gently.
Wash well.
Place in saucepan with milk and water.
Bring to boil, reduce heat, simmer slowly, covered, until just tender.
Remove from heat; drain, reserve liquid.
Melt butter in saucepan, stir in flour, cook 1 minute.
Remove from heat, gradually stir in reserved liquid.
Return to heat, bring to boil, stirring; stir until smooth and thickened.
Reduce heat, stir in crumbled stock cube, nutmeg and salt and pepper to taste.
Stir in cream.
Cut cauliflower into small flowerets, return to soup.
Heat through gently.
Chef
