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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Cream of Cauliflower Soup Recipe

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This recipe for Cream of Cauliflower Soup is from Barbara Clarke's Recipes, 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 head cauliflower, finely chopped (5 cups)
1 large leek, finely chopped (about 1 cup)
¼ c. butter or margarine
2 c. chicken broth
¼ tsp. dried chervil, crushed
¼ tsp. dried marjoram, crushed
¼ tsp. dried fines herbes, crushed
1 bay leaf
⅛ tsp. salt
⅛ tsp. pepper
1½ c. light cream
Sliced leek (optional)
Directions:
Directions:
In a 3 quart saucepan, combine cauliflower, leek, and butter or margarine. Cook and stir over medium-low heat 15 minutes or till vegetables are almost tender. Add the chicken broth, chervil, marjoram, fines herbes, bay leaf, salt and pepper. Cook covered, over medium-low heat 10 minutes or till vegetables are very tender. Transfer half the vegetable-broth mixture to blender container or food processor bowl. Cover and blend till almost smooth. Return to vegetable mixture in saucepan. Stir in cream; heat through. Transfer to soup tureen; garnish with leek slices. Ladle into soup bowls.
Makes 8 to 10 side-dish servings.

 

 

 

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