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Cream of Cauliflower (or Potato Soup) - More with Less Cookbook Recipe

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This recipe for Cream of Cauliflower (or Potato Soup) - More with Less Cookbook, by , is from The Allan Family Cookbook , 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!

Contributor:  
Contributor:  
Linda Allan

Category:
Category:

Ingredients:  
Ingredients:  
Cauliflower soup:
1 medium head cauliflower chopped
4 tbsp. butter or margarine
1/4 cup chopped sweet onion
1/4 cup flour
2 cups chicken broth
2 cups milk (homo or 2% or cream for a richer dish)
1 cup cooking water from boiling the cauliflower
1 tsp. Worcestershire sauce
salt and pepper
1 cup shredded cheese (optional)

Directions:
Directions:
Cook the cauliflower in salted water until soft but not mushy. Drain and reserve 1 cup of the water. Saute butter and chopped onion in a large sauce pan until the onion is translucent but not browned. Blend 1/4 cup flour into the onions and stir to combined. Add milk, chicken stock, 1 cup of cooking water, Worcestershire sauce, and cauliflower. Simmer until the soup thickens. Adjust the seasoning and add cheese if using. To make potato soup substitute 3 cups chopped potatoes for the cauliflower and omit the cheese.

Personal Notes:
Personal Notes:
I sometimes make a combination of cauliflower and potato soup. I also sometimes add a little kernel corn to the potato soup. We like our soup chunky but you can puree the soup or part of it for a smoother texture. Mom made her potato soup with all 2 % milk and no beef stock. Mom always served the potato soup with a small dab of butter on the top of each bowl and with chili sauce to add at the table.

 

 

 

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