"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cauliflower Soup Recipe

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This recipe for Cauliflower Soup, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cristina Ruggiero-Mendoza
Added: Sunday, April 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
coarse salt and pepper
3 tbsp butter
2 small heads cauliflower, or 1 large, cut into small florets
3 ribs celery and leafy tops, finely chopped
1 medium onion, chopped
2 tbsb fresh thyme leaves (chopped, if desired)
2 tbsp all purpose flour
1 qt. chicken broth
1 cup half and half or whole milk hot sauce, optional
3 tbsp chopped parsley or chives, for garnish
1/2 grated parmesan, for garnish

Directions:
Directions:
In a large pot, heat olive oil and 2 tbsp of butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir. Add celery, onion, and thyme, and cook for 3 minutes. Push the vegetables to one side and add 1 more tbsp of butter. Add the flour to the butter and cook for 1 minute, stirring the flour in the butter. Mix in the chicken broth and half-and-half. Bring to a simmer and cook 15 minutes. Puree soup in blender or foor processor, and return to pot. (I like it on the chunky side.) Check seasoning and add hot sauce, if desired.
Serve garnished with parsley and parmesan.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
One of my all time favorite soups, itís so so Good. I'm not kidding! I like it so much I don't even mind hauling the soup out of the pot, puree-ing it, and then getting it back into the pot.

 

 

 

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