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Cream Of ...
Cauliflower Soup Recipe

Cream of Cauliflower Soup WILL NOT SELL. That is what I was told by a number of people.

Some restaurant guests have said they do not like cauliflower very much and even the thought of such a soup "turns them off."










Determined to make them re-think their view, here is what we did at the restaurant.


We made a small batch of this soup using this recipe. Food servers explained to the restaurant guests that we wanted them to try the soup- for free. Many of the guests decided to do so and we gave them the equivalent of 2 soup spoons of the soup. What do you think happened?

The guests were surprized at the mild and creamy flavor of this soup. Nearly everyone who tried the soup said it was delicious. They ordered a cup or bowl of the soup and enjoyed every bite. This recipe for Cream of Cauliflower Soup has been a real restaurant recipe ever since that day - years ago.

Note: This recipe has about 7.35 grams of carbohydrates per serving assuming 4 servings for the recipe as specified and that includes 1 tablespoon of chopped green onions per serving as the garnish.


You have got to try this soup recipe!


Cream of Cauliflower Soup
Preparation time: 15 minutes. Serves 4.

Cooking Conversion Table

Ingredients:

  • 1 quart of chicken stock, homemade or from the store
  • 1 pound (about 3 cups) of cauliflower, broken into florets
  • 1 medium carrot, cut into 2 inch pieces
  • 1 stalk of celery, cut into 2 inch pieces
  • 1/4 cup onions, chopped
  • 1 teaspoon garlic, minced
  • 1 1/4 cup heavy cream (half and half or milk), scalded
  • 1/2 cup thinly sliced cauliflower
  • 2 teaspoons sea salt or to taste
  • 1/2 teaspoon white pepper or to taste
  • Roux
  • Thinly sliced green onions for garnish
  • Optional garnishes: Crisp diced bacon bits, thinly sliced toasted almonds, shredded Cheddar cheese

    Instructions:

  • Heat the chicken stock to boiling and drop the cauliflower, carrot, celery, onion and garlic into the stock
  • Reduce the heat and cook on simmer until the vegetables are tender, then cool slightly
  • Remove vegetables with a slotted spoon and transfer to a food processor bowl or a blender
  • Add a cup of chicken stock and puree until smooth (if using a blender, make certain the lid is on tight)
  • Pour the pureed vegetables back into the stock, turn the heat up to medium-low, add the remaining ingredients and bring to a simmer
  • Thicken lightly with roux, a tablespoon at a time, to the consistency of heavy cream or to your preference
  • Heat gently while stirring (to thoroughly incorporate your roux) for about 5 minutes (but do not boil)
  • Correct seasoning to your taste

    If you reheat your soup and find it a little too thick you can thin it by adding a little chicken stock to it.

    Try this soup with an award winning Bran Muffin. Double YUMMY!

    Serve and enjoy your delicious, nutritious Cream of Cauliflower Soup and the company of those you share it with!


    Donna
    Bookmark Real Restaurant Recipes




     





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