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Cream of cauliflower soup

Cream of cauliflower soup
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • water
  • vegetable oil - 1 Tbsp
  • all-purpose flour - 1 Tbsp
  • freshly ground pepper - 1 item
  • clove garlic, minced - 1 item
  • skim milk - 2 c
  • chopped onion - 1/2 c
  • dried whole thyme - 1/2 tsp
  • cauliflower flowerets - 5 c
  • chicken flavored bouillon granules - 2 tsp

How to make cream of cauliflower soup:

(I use 2 1/2 cups chicken broth instead of granules and water.)

Combine first 6 ingredients in a Dutch oven; bring to a boil. Cover; reduce heat and simmer 20 minutes or until cauliflower is tender. Spoon half of cauliflower mixture into container of blender. Blend until smooth. Repeat with second half. Set aside.

Heat oil over medium-low heat. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add cauliflower mixture to milk mixture. Pepper if desired. Heat thoroughly. Yields 6 cups (82 calories, 3 grams fat per 1 cup serving).

Recipe categories: Soups & stews, Cauliflower, Bisques/cream soups.

Rating:
Cream of cauliflower soup
3.6
Average rating: 3.6 of 5, total votes: 8
Cook. Time: PT1H5M
Total Time: PT1H5M


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