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Cream of Cauliflower Soup

1 lg Head cauliflower; broken into flowerets
1/2 Head cabbage; cut in chunks
1 Stick butter or margarine
1 md Onion; chopped
3 (up to) 4 Ribs celery; finely chopped
1 c Flour
4 c Chicken broth
2 c Cream
Nutmeg & paprika to taste
6 oz Pasteurized process cheese


Using large pot, barely cover cauliflower & cabbage with water. Bring to boil & cook until soft, reserving cooking water & 1/3 of the cauliflower. Puree the rest, plus cabbage, until smooth. In bottom of same pot, melt butter & saute the onion & celery until just tender. Stir in flour & cook 1-2 minutes. Slowly stir in chicken broth, add cooking liquid & bring to a boil. Reduce heat & add puree. Stir in cream. Add reserved cauliflower & sprinkle with nutmeg & paprika. Salt & pepper to taste. Add processed cheese in small pieces & stir to melt. Garnish with fresh chopped parsley, grated Cheddar cheese or Parmesan cheese. May be varied using broccoli or asparagus instead of the cauliflower. Serves 10.


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