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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Creamy Cauliflower Soup Recipe

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This recipe for Creamy Cauliflower Soup is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, 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:  
1 medium cauliflower, trimmed and cut into 1-inch pieces
salt
3 tbsp. unsalted butter
1/4 c. all purpose flour
about 3 c. milk
freshly grated nutmeg
1/2 c. heavy cream
1/4 c. freshly grated Parmesan cheese
Directions:
Directions:
Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is very tender, about 10 minutes. Drain well. In a medium sauce pan, melt the butter over medium heat. Add the flour and stir well for 2 minutes. Very slowly stir in 2 cups of milk and salt to taste. Bring to a simmer and cook 1 minute, stirring constantly, until thickened and smooth. Remove from the heat. Stir in the nutmeg and cream. Transfer the cauliflower to a food processor or blender. Puree, adding a little of the sauce, if necessary, to make a thick soup. Pour into pan and heat gently to prevent scorching. Remove from the heat. Taste and adjust seasoning. Stir in the cheese and serve.

 

 

 

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