Creamy Cauliflower Au Gratin Soup Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelVery Easy
Health IndexAverageServings6
Interest GroupClassic
Ingredients
| 1 envelope Lipton Golden Onion Soup Mix | ||
| Water | 3 Cup (16 tbs) | |
| 3 cups medium cauliflowerets | ||
| 1 large stalk celery, coarsely chopped | ||
| 1/2 cup light cream or half and half | ||
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1. In a heavy bottomed saucepan or stock pot, combine soup mix with water.
2. Place pot over medium flame.
3. Add celery and cauliflower to the pot.
4. Boil the vegetables for a few minutes.
5. Reduce the flame and simmer for 20 minutes until the vegetables are soft.
6. When vegetables are tender take pot off the heat.
7. Pour the soup into a food processor or blender.
8. Pulse until pureed to a smooth consistency.
9. Return the puree to the saucepan and stir in cream and cheese.
10. Season with pepper.
11. Simmer the soup on a low flame for 5 minutes till the cheese melts and blends in.
SERVING
12. Ladle the hot or cold soup into deep dish soup plates
13. Serve along with crusty Frenchbread.
1. In a heavy bottomed saucepan or stock pot, combine soup mix with water.
2. Place pot over medium flame.
3. Add celery and cauliflower to the pot.
4. Boil the vegetables for a few minutes.
5. Reduce the flame and simmer for 20 minutes until the vegetables are soft.
6. When vegetables are tender take pot off the heat.
7. Pour the soup into a food processor or blender.
8. Pulse until pureed to a smooth consistency.
9. Return the puree to the saucepan and stir in cream and cheese.
10. Season with pepper.
11. Simmer the soup on a low flame for 5 minutes till the cheese melts and blends in.
SERVING
12. Ladle the hot or cold soup into deep dish soup plates
13. Serve along with crusty Frenchbread.
Chef
