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Cream of Cauliflower Soup Recipe

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This recipe for Cream of Cauliflower Soup is from The Sampson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ head cauliflower, cut into 2 cups celery, cut into ¼ “ slices
bite size chunks (about 3 cups) 2 packets low sodium chicken broth
1/8 tsp. dill weed 1/8 tsp. ground sage
¼ ground pepper 2 tbsp. flour
1 c. 1 % Extra Light Milk 3 oz. reduced fat sharp cheddar
cheese, grated
Directions:
Directions:
In covered medium or large saucepan, boil first three ingredients until tender (for about 5 minutes). Puree broth and vegetables with blender or food processor until smooth. Return to pan. Add spices. Add flour to measuring cup. Mix in just enough milk to make a thin paste. Add the remaining milk and stir until smooth and well blended. Add to vegetable puree along with grated cheese. Simmer on medium-low heat until soup has thickened and the cheese has melted, stirring occasionally.
Number Of Servings:
Number Of Servings:
Makes 4 servings
Personal Notes:
Personal Notes:
Nob Hill Recipe Box - January 1991

 

 

 

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