Mom’S Cream Of Cauliflower Soup

1. 1

   Cut the cauliflower into florets. In a large pan, add 1 1/2 cups of milk and salt liberally. Add the cauliflower florets and steam over medium-low heat until fall-apart tender. (Watch that the milk doesn't bubble over!)

2. 2

   In a separate pot, sautee the onions in butter until softened and translucent but not browned. Add flour and combine to make a roux. Add the remaining 3 cups of milk a little at a time, stirring as you go, and allow to thicken slightly. Add the cooked cauliflower in milk and the cream (if desired). Season with salt and pepper to taste.

3. 3

   If you like, you can blend half or all of the soup in a blender or food processor until smooth. I used my immersion blender and it came out beautifully.

* Per serving · 4 servings · Values may vary.

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