"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Cauliflower Soup Recipe

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This recipe for Creamy Cauliflower Soup, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathleen Rains
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small head cauliflower or 2 (10oz.) pkg. frozen cauliflower
2 c. water
1/2. c. chopped onion
1/2 c. butter
1/2 c. flour
2 c. milk
2 tbsp. low sodium vegetable or chicken bouillion granules
1/8 - 1/4 tsp. nutmeg (optional but suggested)
2 c. shredded cheddar cheese (optional)

Directions:
Directions:
In medium saucepan cook cauliflower until tender. If desired reserve 1 c. cooked florets for garnish. In blender or food processor, blend remaining florets, cooking water, then set aside.
In large pan saute onion in butter and add flour to make a roux. Add milk and bouillion, cook until thickened, Add pureed mixture, cheese (if used) and heat through until cheese is melted. Gently stir in reserved florets. Garnish with some sliced green onions or chopped parsley.

Personal Notes:
Personal Notes:
A favorite cauliflower soup recipe grew feet and took a hike some years ago. It's been sadly missed. This may appease those who relished the original. You'll won't have to yearn for the old one anymore.

 

 

 

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