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CAULIFLOWER SOUP
CAULIFLOWER SOUP
Healthy recipes offer you Cauliflower Soup, we hope you like it
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Course: Soup
Cuisine: American
Keyword: Cauliflower Soup
Prep Time: 15 minutes minutes
Cook Time: 55 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4
Ingredients
- 1 MEDIUM HEAD CAULIFLOWER, BROKEN INTO FLORETS
- 1 MEDIUM CARROT, SHREDDED
- 1/4 CUP CHOPPED CELERY
- 2-1/2 CUPS WATER
- 2 TEASPOONS CHICKEN OR 1 VEGETABLE BOUILLON CUBE
- 3 TABLESPOONS BUTTER
- 3 TABLESPOONS ALL-PURPOSE FLOUR
- 3/4 TEASPOON SALT
- 1/8 TEASPOON PEPPER
- 2 CUPS 2% MILK
- 1 CUP SHREDDED CHEDDAR CHEESE
- 1/2 TO 1 TEASPOON HOT PEPPER SAUCE, OPTIONAL
Instructions
- IN A DUTCH OVEN, COMBINE THE CAULIFLOWER, CARROT, CELERY, WATER AND BOUILLON. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER FOR 12-15 MINUTES OR UNTIL VEGETABLES ARE TENDER (DO NOT DRAIN).
- IN A LARGE SAUCEPAN, MELT BUTTER. STIR IN THE FLOUR, SALT AND PEPPER UNTIL SMOOTH. GRADUALLY ADD MILK. BRING TO A BOIL OVER MEDIUM HEAT; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. REDUCE HEAT. STIR IN THE CHEESE UNTIL MELTED. ADD HOT PEPPER SAUCE IF DESIRED. STIR INTO THE CAULIFLOWER MIXTURE. YIELD: 8 SERVINGS (ABOUT 2 QUARTS).
- TEST KITCHEN TIPS
- FEEL FREE TO USE 2-1/2 CUPS OF CHICKEN OR VEGETABLE BROTH INSTEAD OF WATER AND BOUILLON.
- MAKE THIS GLUTEN-FREE BY USING CORNSTARCH AS A THICKENER. OMIT THE FLOUR AND BUTTER, AND MAKE A SLURRY BY WHISKING 2 TABLESPOONS CORNSTARCH INTO THE MILK BEFORE ADDING IT TO THE SAUCEPAN.
- ENJOY!
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