Cauliflower Soup Recipe

Name: Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cauliflower; 1/4 c. butter; 2 Tbsp. grated onion; 2 Tbsp. grated celery; 2 Tbsp. flour; 4 c. hot chicken bouillon; 2 c. hot milk or cream; salt and white pepper; 1 egg yolk; 1/4 c. heavy cream; 2 Tbsp. cooking sherry

Servings: persons

1 medium cauliflower
1/4 c. butter
2 Tbsp. grated onion
2 Tbsp. grated celery
2 Tbsp. flour
4 c. hot chicken bouillon
2 c. hot milk or cream
salt and white pepper
1 egg yolk
1/4 c. heavy cream
2 Tbsp. cooking sherry

1
Trim cauliflower.
2
Cook in boiling water until tender.
3
Drain. Divide into florets; reserve about 1/4 of them.
4
Force remaining through a strainer or puree in blender.
5
Melt butter and cook onion and celery for 2 minutes.
6
Stir in flour.
7
Do not brown.
8
Gradually stir in bouillon.
9
Add cauliflower, hot milk, salt and pepper to taste.
10
Cook over medium heat, stirring constantly, until sauce coats spoon.
11
Beat egg yolk with heavy cream.
12
Remove soup from heat and gradually stir in egg yolk mixture.
13
Stir in sherry.
14
Add cauliflower florets.

1042

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium cauliflower, 1/4 c. butter, 2 Tbsp. grated onion, 2 Tbsp. grated celery, and more.

Yes, Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup

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