Cauliflower Cheese Soup (or Simple Cream of Cauliflower Soup)
January 27, 2012
"This is my family's favorite cauliflower soup. Recipe found in Company's Coming Soups and Sandwiches. To make the buttered breadcrumb garnish simply make crumbs out of day old bread in the food processor (or crumble with your fingers), melt a tablespoon butter in pan, add 1/2 cup soft breadcrumbs and stir until well-coated."
- Serving Size: 1 (433.4 g)
- Calories 445.2
- Total Fat - 26.1 g
- Saturated Fat - 10.1 g
- Cholesterol - 42.1 mg
- Sodium - 1009.8 mg
- Total Carbohydrate - 34.3 g
- Dietary Fiber - 5.7 g
- Sugars - 5 g
- Protein - 20.5 g
- Calcium - 360.6 mg
- Iron - 1.7 mg
- Vitamin C - 77.4 mg
- Thiamin - 0.2 mg
Cut cauliflower into flowerets and cook in chicken stock until tender, about 10 minutes; cool a bit and do not drain.
Run cooled cauliflower and broth through blender to desired texture; set aside.
Melt butter in saucepan; add onion; saute until onion is limp but not brown.
Mix in flour, salt and pepper; add milk; heat and stir until mixture boils and thickens.
Add cheese and cauliflower mixture; stir to heat and melt cheese.
Garnish with buttered breadcrumbs and parsley.
To make Cream of Cauliflower Soup simply omit the cheese.
Tips & Variations
No special items needed.