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Cauliflower soup
Ingredients
- 1 large cauliflower
- Juice of one lemon
- 2 tablespoons minced onion
- 2 celery stalks, minced
- 1/4 c butter or margarine
- 1/4 c flour
- 4 c chicken broth
- 2 c light cream, scalded
- Dash of nutmeg
- Salt to taste
- Grated Parmesan cheese (optional)
Directions
- Wash cauliflower and break into flowerets.
- Cook cauliflower with lemon juice in a small amount of boiling water until tender.
- Drain and whirl cauliflower in blended until pureed or force through food mill.
- Saute onion and celery in butter two or three minutes.
- Blend in flour and stir in broth.
- Cook, stirring until slightly thickened.
- Stir in cauliflower, cream, nutmeg and salt.
- Garnish with cheese.
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