Creamy cauliflower soup
Creamy cauliflower soup
Ingredients/Components
- salt - 3/4 tsp
- flour - 2 Tbsp
- water - 2 c
- whipping cream - 1/2 c
- margarine - 2 Tbsp
- lemon juice - 1 Tbsp
- pepper - 1/8 tsp
- dash of ground nutmeg - 1 item
- medium onion, chopped - 1 item
- instant chicken bouillon - 1 Tbsp
- large stalk celery, chopped - 1 item
- medium head cauliflower, cleaned and separated - 1 item
How to make creamy cauliflower soup:
Heat 2 cups water, cauliflower, celery, onion and lemon juice. Cook until tender, about 10 minutes. Do not drain. Press cauliflower mixture through food mill or blender until uniform consistency.In 3-quart saucepan, melt margarine. Stir in flour until smooth and bubbly. Stir in 2 1/2 cups water. Heat to boiling. Stir and boil 1 minute. Stir in cauliflower mixture, instant bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream. Heat, but do not boil. Serve with grated cheese. Serves 8.
Creamy Broccoli Soup: Substitute 1 1/2 pounds broccoli. Omit lemon juice.
Recipe categories: Vegetables, Soups & stews, Cauliflower.
Rating:
Related ingredients:
sugar, eggs, sour cream, stick margarine, egg, olive or vegetable oil
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