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cream of cauliflower soup

cjmcclaran avatar
Recipe by
Claudia McClaran
@cjmcclaran
Lawton, OK

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by Bobby and Karen Pitts.

method Stove Top

Ingredients For cream of cauliflower soup

  • 1 sm
    cauliflower
  • 1 1/2 c
    chicken stock
  • 3 Tbsp
    butter
  • 1 1/2 tsp
    flour
  • 1 1/2 c
    milk
  • 1/2 c
    cream
  • 1 Tbsp
    chopped chives
  • 1 tsp
    salt
  • 1/8 tsp
    white pepper
  • bread crumbs, browned in butter

How To Make cream of cauliflower soup

  • 1
    Break cauliflower into florets.
  • 2
    Bring chicken stock to a boil.
  • 3
    Add cauliflower to broth and simmer 20 minutes. Do not overcook.
  • 4
    Melt butter and add flour to make roux, but do not brown. Cook 10 minutes over low heat until flour taste disappears.
  • 5
    Remove cauliflower from stock.
  • 6
    Add cooked roux to stock gradually, stirring until thickened and smooth.
  • 7
    Heat milk and cream together.
  • 8
    Chop cauliflower.
  • 9
    Add milk mixture, chopped cauliflower, chives, salt and pepper. Stir; heat and serve. Garnish with bread crumbs.
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