Cream of Cauliflower Soup
Ingredients
The soup
-
¼
cup
butter
-
4
cups
cauliflower, chopped
-
¾
cup
onion, minced
-
½
cup
celery, chopped
-
⅓
cup
all-purpose flour
-
4
cups
chicken broth
-
½
cup
heavy cream
-
to taste
salt
-
to taste
ground white pepper
Garnishes
-
optional
croutons
-
optional
minced fresh parsley
Instructions
- Melt butter in a saucepan over medium-high heat and add cauliflower, onion, and celery; sauté until softened.
- Stir in flour and cook until lightly browned, then whisk in 2½ cups of broth and bring to a simmer.
- Simmer until the vegetables are tender, then transfer the mixture to a blender and puree until smooth.
- Return the pureed soup to the saucepan, add the remaining broth and cream, and bring to a simmer until heated through.
- Season with salt and white pepper, and garnish with croutons and parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
149
Total fat
12g
Total carbohydrates
10g
Total protein
3g
Sodium
507mg
Cholesterol
36mg
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