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Ingredients
| chicken stock: 6 cups |
| cauliflower heads: 1 (chopped) |
| onions: 1 |
| carrots (grated): 1 cup (shredded) |
| celery (chopped): 1/2 cup (chopped fine) |
| fresh dill weed (sprigs): 1 Tbl |
| dried parsley: 1 Tbl |
| salt |
| black pepper |
| salted butter: 1/2 cup (softened) |
| all-purpose flour (unsifted): 1/2 cup |
| half and half cream: 1 pt |
Loaded Cream of Caulifower Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- Bring stock to a boil and add cauliflower, onion, celery, carrots, dill and parsley. Boil until tender.
- While vegetables are boiling, combine butter and flour to make a paste.
- When vegetable are tender, SLOWLY add the paste to the pot, lumping it in will create hunks that do not taste very good.
- Add half & half and heat through.