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Fresh Cauliflower Soup
1 medium head cauliflower
2 onions, peeled and quartered
4 ribs celery, cut into 3 inch pieces
3 c. water
4 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
1/4 tsp. mace
3 c. milk
3 chicken bouillon flavored cubes
2 tbsp. fresh parsley
Wash cauliflower thoroughly, break into small pieces and place in saucepan. Add onions, celery and water. Simmer 20 minutes or until vegetables are tender. Remove vegetables from water with a slotted spoon, reserving water. Place vegetables 2 cups at a time in food processor or blender and process until smooth. In a large saucepan, melt butter over medium heat. Stir in flour and seasonings. Cook one minute. Blend in milk and reserved water. Add bouillon cubes. Cook stirring constantly until mixture thickens and boils. Add pureed vegetables and heat through. To serve sprinkle with parsley. Serves 6-8.
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