Cream of Cauliflower Soup I

Cream of Cauliflower Soup I

80
MARBALET 45

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

Ingredients

{{adjustedServings}} servings 256 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  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.
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Reviews

80
  1. 95 Ratings

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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.