Cream Of Cauliflower Soup – a delicious recipe with Cauliflower, Chicken Broth, Butter, White Flour, Salt, Ground Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the cauliflower into rosettes, discarding the stem and leaves. Wash the rosettes and chop them into a pot. Add the stock and bring to a boil. Boil for about 10 minutes or until they are tender. Mash with a ricer. Melt butter for 30 seconds or until melted in the microwave. Add the flour and stir until it is combined well. Add some of the stock mixture to thin it, then add it into the stock pot stiring well, and continuing to stir until it is thickened. A whisk is great for this job. Add the half and half slowly. You may use milk or reduced fat milk to save calories, but the soup will not taste as rich. Add salt and white pepper to taste, and sprinkle with a hint of nutmeg. Heat just to a simmer and serve.
642
kcal
Calories
31
g
Fat
11
g
Carbs
78
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 Large Cauliflower, 4 cups Fresh Chicken Broth, 5 tablespoons Unsalted Butter, 1/3 cup White Flour, 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.
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