Cream of Cauliflower Soup

"This soup is very good and fast and easy. Its great on a cool winter evening."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 5mins
Ingredients:
8
Yields:
1 big pot
Serves:
6-8
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ingredients

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directions

  • In a big stock pot add cauliflower,celery,onion, salt and pepper.
  • Cook until tender,about 1 hour.
  • Cool,then put thru a Blender.
  • Pour back into pot,add Worcestershire sauce and nutmeg and cream.
  • Cook until heated thru.
  • Serve with nice bread or rolls.

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Reviews

  1. Nice dish! It takes me more than one hour, but it's worth it. The Worcestershire sauce really gives it what it needs. I melted some cheddar 5 min before serving.
     
  2. Very good. I used 6 cups chicken broth to cook the vegetables, and added a teaspoon of minced garlic. The nutmeg adds a nice taste. This makes a nice smooth soup with a good flavor.
     
  3. Very rich tasting soup and a good flavor. I used 6 cups of the chicken broth and the cream when I made this.
     
  4. Instead of the cream I used fat free sour cream I had in the fridge, and because I had no nutmeg I used dill instead. Loved it!
     
  5. Very tasty without lots of fat! I used 1/2 cup of fat free half and half in place of the light cream. I went with 5 cups of broth; that seemed to make the perfect consistancy for me. The celery and worcestershire give this soup a nice flavor boost that many cauliflower soups lack. Thanx for sharing this great soup!
     
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Tweaks

  1. Instead of the cream I used fat free sour cream I had in the fridge, and because I had no nutmeg I used dill instead. Loved it!
     

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