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Cauliflower Soup

We had this soup for the first time on New Years Eve 2002 with Todd and Anne Mead.  Anne and Todd had us over to their house for dinner and then we went to a movie and returned to their home to play games.  This soup was so good that we had to go out and get the cookbook!

1 medium head cauliflower, broken into small pieces
4 TBS butter
2/3 cup finely chopped onions
2 TBS flour
2 cups chicken broth
2 cups light cream (half and half)
Salt to taste
½ teaspoon Worcestershire sauce
Grated Cheddar cheese (about a cup)

1.  Cook cauliflower in boiling salted water to cover until just tender, drain and save the liquid.  In a large pot, melt better over low heat. Add onions and saute until soft and transparent.

2.  Stir in flour, cook for a minute or two, and then blend in chicken broth.  Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.  Add 1 cup of the reserved cauliflower liquid, the light cream, salt and Worcestershire sauce, then add reserved cauliflower.

3.  Just before serving, heat soup to boiling; remove from heat and stir in grated Cheddar cheese to taste.  Ladle into bowls, sprinkling more grated cheese.


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