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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cream of Cauliflower soup Recipe

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This recipe for Cream of Cauliflower soup is from Krazy Koyle's Kookbook, 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 large head cauliflower, broken into florets
2 c. chicken broth
2 Tbsp. Reduced-sodium chicken bouillon granules
2 c. half-and half cream
2 c. milk
1 medium carrot, shredded
2 bay leaves
1/4 tsp. garlic powder
1/2 c. mashed potato flakes
2 c. ( 8 oz.) shredded cheddar cheese
Directions:
Directions:
1. in a large saucepan, Combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender
2. Mash cauliflower, Transfer to a 3-qt . slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cook and cook on low for 3 hours. Stir in potato flakes; Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly.
3. In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. cook until soup is heated through and cheese is melted. Garnish with paprika.

 

 

 

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