This Cream of Cauliflower Soup is delicious and perfect for warming up a cold day. I recommend thickening it with white sauce so the flavor of the cauliflower is highlighted. When I have used potatoes or other thickeners, I find that the character of the cauliflower is lost.
Cauliflower has had a bad reputation for many generations, but not with me. As a girl, I had no problem eating it in salads with lots of lemon or vinegar. Now they sell several foods based on cauliflower and, as a result, low in carbohydrates. I have tried pizza with cauliflower dough, which is not my thing, but cauliflower gnocchi is delicious. Undoubtedly a versatile vegetable. I prefer it in a casserole or warm with white sauce and mashed potatoes.
Growing cauliflower is simple, and the garden's cheddar, purple or romanesco varieties look beautiful. It does require a lot of space.
Perhaps you are also interested in the recipe: Cauliflower Casserole.
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Cream of Cauliflower Soup
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4
- Category: Soups
- Method: Stove
- Cuisine: Chilean
Description
A delicious soup.
Ingredients
- 1 large or 2 medium cauliflower
- 2 ½ tablespoons of butter
- 3 ½ tablespoons of all-purpose flour
- 2 cups of milk
- 2 cups of vegetable broth, milk, or water
- salt, pepper, and nutmeg
Instructions
- Cut the cauliflower into small florets. In a large pot, add 2 cm. or 1″ of water, and when boiling, add the florets with the stems down.
- Cover and cook for 5-8 minutes until they are barely cooked or al dente. Meanwhile, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes.
- Remove from the heat and add the milk, continuously stirring with a balloon whisk. After adding the first ½ cup of milk, return the pan to low heat and keep adding the milk, continually stirring.
- Boil for 2 minutes gently after finishing adding the milk, and it thickens. Add the salt ( ½ teaspoon to begin), pepper, and nutmeg to taste. Add the cauliflower and the vegetable broth, using an immersion blender, and process until a smooth cream is obtained.
- Adjust the seasoning and the consistency, and serve hot. Decorate with sunflower seeds or walnuts, parsley, and olive oil.
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