Cream of Cauliflower Soup I

Cream of Cauliflower Soup I

80
MARBALET 49

"Add the optional Swiss cheese for a cheesy soup."

Ingredients

servings 256 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Steam cauliflower.
  2. Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
  3. Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
  4. If you decide to use the Swiss cheese, stir it in and heat until melted.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

80
  1. 96 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

I had only had Cream of Cauliflower soup once in my life about seven years ago in Scotland. It was so delicious and I bragged about it for years. Since we are growing fresh cauliflower in our ...

Most helpful critical

I would rate this soup a 3.5. It seemed to be lacking some flavor. I needed to add a bunch of salt and some extra sharp cheddar to add flavor. I think next time I will use salted butter, add ...

I had only had Cream of Cauliflower soup once in my life about seven years ago in Scotland. It was so delicious and I bragged about it for years. Since we are growing fresh cauliflower in our ...

We found this to be wonderful with fresh local autumn cauliflower. Did not puree it much the second time...just used a potato masher in the pot a little bit. We liked the texture. Instead of Swi...

Omitted the milk and cream. Instead, used 4 oz cream cheese. I also did not use swiss cheese on top. Very gourmet tasting.

This is the most flavourful Cauliflower soup recipe I have ever made. Much better than Joy of Cooking, which I usually make. Changes? Only had 1/2 cup of white wine,and only used 1 cup of shredd...

This was very nice. The wine gave it a good taste, but I felt it needed more spices so I added more tarragon and some garlic salt, too. It came out a little thin even though I used cheese which ...

Very Good. I scaled down the milk/whipping cream liquid to 1 c. half & half for the right consistency for me. My opinion is that another c. would have made the soup too watery. Start off with ...

I followed the recipe exactly and when it was finished and I tasted it I was about to give it 2 stars for INCREDIBLE BLANDNESS. I wasn't serving it that day and the next day when I tried it - t...

This soup has a great base that worked beautifully. The grown-ups enjoyed the soup, but the flavor I ended up with was definitely not kid-friendly. I made the following adjustments: 2 leeks an...

I would rate this soup a 3.5. It seemed to be lacking some flavor. I needed to add a bunch of salt and some extra sharp cheddar to add flavor. I think next time I will use salted butter, add ...