Cream Of Cauliflower Soup Recipe
Summary
Ingredients
| Onion | 1 Small, finely chopped | |
| Stalk celery | 1/2 , finely chopped | |
| Garlic | 1/2 Clove (5gm), minced | |
| Butter/Margarine | 2 Tablespoon | |
| Unbleached flour | 2 Tablespoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| 1 large head cauliflower, coarsely chopped | ||
| Milk fat | 1/2 Cup (16 tbs) | |
| Nutmeg | 1/8 Teaspoon, grated | |
| Minced fresh chives | ||
Directions
In a 2 1/'2-quart casserole, combine the onions, celery, garlic, and margarine or butter.
Microwave on high for 1 to 2 minutes, or until the margarine or butter is melted.
Stir in the flour.
Add the stock and cauliflower.
Cover with a lid and microwave on high for 10 to 15 minutes, or until the cauliflower is tender.
Let stand for 10 minutes.
Working in batches, puree in a food processor or blender on medium speed until smooth.
Return to the casserole and stir in the milk and nutmeg.
Microwave on high for 2 to 3 minutes, or until hot.
Sprinkle with the chives.
Microwave on high for 1 to 2 minutes, or until the margarine or butter is melted.
Stir in the flour.
Add the stock and cauliflower.
Cover with a lid and microwave on high for 10 to 15 minutes, or until the cauliflower is tender.
Let stand for 10 minutes.
Working in batches, puree in a food processor or blender on medium speed until smooth.
Return to the casserole and stir in the milk and nutmeg.
Microwave on high for 2 to 3 minutes, or until hot.
Sprinkle with the chives.
Chef
