Cream of Cauliflower Soup I72 Reviews
“Add the optional Swiss cheese for a cheesy soup.” - by MARBALET
Original recipe yields 12 servings
- Steam cauliflower.
- 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.
- 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.
- If you decide to use the Swiss cheese, stir it in and heat until melted.
Amount Per Serving (12 total)
- 256 cal
- 18.9 g
- 10.3 g
Based on a 2,000 calorie diet
Reviews (72)Rate This Recipe
"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 garden..." See more, my husband suggested I try to make some. Not only was it simple, but out of this world. Should you happen to get ahold of some home grown cauliflower, that is definitely the way to go. Our neighbors said they've never had anything like it and bragged for hours. I don't cook with unsalted butter, so, I used salted which didn't seem to hurt it. I, too, used extra cauliflower and I did not use the cheese...didn't need it. :)"
"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 Swiss, I ..." See moreused a cheddar with garlic, just because it's what I had, very successfully. Kids liked it, too!!"
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