Cauliflower Soup
I got this recipe from Sparky. It's easy and really delicious, even if you don't like cauliflower.
Ingredients
• 1 medium head cauliflower, broken in florets
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) chicken broth
• 1 chicken bouillon cube
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each cayenne pepper, curry powder and white pepper
Directions
In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender.
Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings.
Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil).
Yield: 6-8 servings (2 quarts).
Sparky Notes: I skipped the parsley flakes. The nutmeg, cinnamon & cayenne are really important. I used 1% milk. I used extra sharp shredded cheddar, but I am heavily into sharp cheese. This tastes better the second day. Next time, I'm doubling the recipe.
Ingredients
• 1 medium head cauliflower, broken in florets
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) chicken broth
• 1 chicken bouillon cube
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3 cups milk
• 2 cups (8 ounces) shredded cheddar cheese
• 1 tablespoon dried parsley flakes
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each cayenne pepper, curry powder and white pepper
Directions
In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender.
Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings.
Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil).
Yield: 6-8 servings (2 quarts).
Sparky Notes: I skipped the parsley flakes. The nutmeg, cinnamon & cayenne are really important. I used 1% milk. I used extra sharp shredded cheddar, but I am heavily into sharp cheese. This tastes better the second day. Next time, I'm doubling the recipe.