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Cauliflower Soup Recipe

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This recipe for Cauliflower Soup, by , is from Our 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:  
Leslie George

Category:
Category:

Ingredients:  
Ingredients:  
1 small cauliflower (about 1¼ lbs.)
1 small onion, thinly sliced
1/4 tsp. dried thyme leaves
2 cups chicken broth
2 Tbsps. butter or margarine
1 Tbsp. all-purpose flour
1/2 tsp. salt
Dash of ground nutmeg
Dash of white pepper
2 cups half & half
1/2 cup shredded fontina or fontinella cheese
Chopped parsley for garnish

Directions:
Directions:
1. Cut cauliflower into flowerets. Combine cauliflower in medium sauce pan with onion, thyme, and chicken broth. Bring to a boil. Reduce heat and simmer partially covered until cauliflower is tender; about 10 mins. Remove and reserve about ⅓ of the cauliflower.

2. Transfer remaining cauliflower to blender or food processor. Whirl until smoothly puréed.

3. In a 3 to 4 quart sauce pan, melt butter over medium heat. Stir in flour, salt, nutmeg, and pepper. Cook until bubbly. Remove from heat. Gradually mix in half & half. Cook, stirring constantly, until mixture boils. Blend in cauliflower purée and cheese. Heat, stirring occasionally, until soup is steaming and cheese has melted.

4. Add reserved cauliflower. Cook just until heated through, about 3 mins. Serve sprinkled with parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This soup is delicious! For 8 servings, double the recipe, but add another 1/2 Tbsp. of flour. Enjoy!

 

 

 

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