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CAULIFLOWER SOUP


Cauliflower and carrots share the stage in this cheesy soup that’s sure to warm you up on the chilliest nights. We like it with hot pepper sauce.

This simple soup of roasted cauliflower is so smooth and creamy, you won’t believe it’s dairy- and potato-free!
This is a modification of a soup starter my mom bought when I was a teenager. It is mild, easy to make and almost everyone loves it. Serve with grated Parmesan cheese sprinkled on top.

Yield: 8 servings (about 2 quarts).

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon of hot pepper sauce, optional

Directions

1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
Yield: 8 servings (about 2 quarts).
Source : allrecipes.Com

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