Cream of Cauliflower Soup
Cream Of Cauliflower Soup is an moderately easy dinner. Made with 5 c. cauliflower flowerets, 1/2 c. chopped onion, 1 clove garlic, minced, 2 tsp. chicken-flavored bouillon granules and 1/2 tsp. dried whole thyme, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Combine cauliflower, onion, garlic, chicken-flavored bouillon, thyme and water in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until cauliflower is tender.
Spoon half of cauliflower mixture into container of an electric blender; blend until smooth.
Repeat procedure with remaining mixture; set aside.
Heat oil in a 2 quart heavy saucepan over medium-low heat. Add flour, stirring well.
Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add cauliflower mixture to milk mixture.
Add pepper, if desired.
Cook over low heat until thoroughly heated, stirring often.
Yield
6 cups.
π· Perfect Pairings
Complete your meal with these
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