Cream Of Cauliflower Soup

1. 1

   Combine cauliflower, onion, garlic, chicken-flavored bouillon, thyme and water in a Dutch oven; bring to a boil.

2. 2

   Cover, reduce heat, and simmer 20 minutes or until cauliflower is tender.

3. 3

   Spoon half of cauliflower mixture into container of an electric blender; blend until smooth.

4. 4

   Repeat procedure with remaining mixture; set aside.

5. 5

   Heat oil in a 2 quart heavy saucepan over medium-low heat. Add flour, stirring well.

6. 6

   Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

7. 7

   Add cauliflower mixture to milk mixture.

8. 8

   Add pepper, if desired.

9. 9

   Cook over low heat until thoroughly heated, stirring often.

10. 10

    6 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.