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 head cauliflower; 2 cups water; 1 teaspoon salt; 2 tablespoons lemon juice; 2 tablespoons butter or 2 tablespoons margarine; 2 tablespoons flour; 1 bay leaf; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 3 cups light cream; 2 tablespoons parsley

Servings: persons

1 head cauliflower
2 cups water
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups light cream
2 tablespoons parsley

1
Wash cauliflower and remove stem and tough outer leaves. Place in a soup kettle with the 2 cups water, salt, and lemon juice. Cook, uncovered, for 5 minutes. Cover and cook 15 more minutes. Drain, reserving liquid. Cut cauliflower into small pieces.
2
Melt butter in the kettle. Stir in flour. Cook 2 minutes.
3
Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened.
4
Add bay leaf, thyme, additional salt to taste, pepper, and cream. Cook, stirring, until thick and creamy.
5
Add cauliflower pieces and cook another 5 minutes. Remove and discard bay leaf. Serve garnished with parsley.

749

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 head cauliflower, 2 cups water, 1 teaspoon salt, 2 tablespoons lemon juice, 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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