Cream Of Cauliflower Soup Recipe

Name: Cream Of Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut fine; 1 gal. water; 1 lb. butter; 1 small bunch celery; 2 medium onions, diced; 2 c. flour; 2 Tbsp. m.s.g.; 1 tsp. granulated garlic; 2 Tbsp. salt; 1/2 c. cooking sherry or Chablis; 1/2 c. Cheddar cheese, grated; 1 to 2 pt. half and half cream

Servings: persons

1 large head cauliflower, cut fine
1 gal. water
1 lb. butter
1 small bunch celery
2 medium onions, diced
2 c. flour
2 Tbsp. m.s.g.
1 tsp. granulated garlic
2 Tbsp. salt
1/2 c. cooking sherry or Chablis
1/2 c. Cheddar cheese, grated
1 to 2 pt. half and half cream

1
In one pot, add cauliflower to water.
2
Cook until tender.
3
In second large pot (must be large enough to hold contents of both pots), saute diced onions and celery in butter.
4
Onions are done when they become transparent.
5
Slowly add flour to butter, onions and celery.
6
Stir well to remove any lumps.
7
When cauliflower is boiling, pour entire contents of that pot into butter-flour mixture.
8
Be sure to stir rapidly; a wire whip works best and get close to the edge of pot.
9
Add seasonings and cheese.
10
Add half and half slowly, stirring until desired consistency is reached.

1429

kcal

Calories

106

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 12 ingredients. The key ingredients include: 1 large head cauliflower, cut fine, 1 gal. water, 1 lb. butter, 1 small bunch celery, and more.

Yes, Cream Of 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.

Cream Of Cauliflower Soup

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