Cream Of Cauliflower Soup – a delicious recipe with cauliflower, milk, flour, salt, parsley, water. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Break up the cauliflower into small pieces and put on to boil in water.
2
While it is boiling, chop the green onions finely and saute very slowly in butter over low heat.
3
When the cauliflower is barely tender, remove from heat and add the milk to it. Combine the flour with the onions and mix well; cook for about 3 minutes, stirring all the while, and then turn the heat off for a moment.
4
Slowly pour the cauliflower mixture into the flour mixture, stirring continuously, until it is well mixed.
5
Now add the salt and black pepper; turn the heat back on and let it come to a simmer (do not boil) and cook 10 to 15 minutes.
6
Remove from the heat and stir in the chopped parsley.
7
Serve over croutons, if desired.
418
kcal
Calories
24
g
Fat
43
g
Carbs
9
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 head cauliflower, 1 qt. milk, 10 Tbsp. flour, salt and pepper to taste, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
