Cream of Cauliflower Soup

Paul's recipe and a family favorite! All the work is in the preparation, and it pays off in the finished product.
Cream of Cauliflower Soup
Cream of Cauliflower Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cauliflower, seasoned, steamed & chopped into 1/2" pieces

  • 2

    Cups onion, chopped and diced into 1/4"

  • 4

    Cloves Garlic (or to taste), chopped

  • Optional: 1/2 cup Carrots, diced and cooked until soft

  • 2

    Large Potatoes, seasoned, cubed and cooked until soft

  • 2

    Cups Celery, chopped & diced

  • 32

    oz Half & Half

  • 32

    oz Vegetable or Chicken Stock (you can substitute cream of celery or cream of mushroom soup)

  • Fresh Herbs, chopped: Basil, Parsley, Provence

Directions

During preparation: boil the cubed potato in salted water. Separately, boil the cubed carrots in salted water. Allow to cool while other ingredients are being prepared. Note: chop the cauliflower before steaming. Saute onion, garlic, and celery in oil and butter. Add cooked carrots (if you are using carrots) and mix. Add cooked potatoes and mix. Add steamed cauliflower and mix. Add stock and seasoning. Add Half N Half. Cook 30-60 minutes. Use Hand Blender/Emulsifier to liquify. Continue to cook another 30 minutes. Check for thickness. If too thick, add more stock or water. To serve: garnish with chopped parsley or basil. Optionally, top with crispy bacon pieces.

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