Green Cauliflower Soup

"Made with the cross between broccoli and cauliflower. This adds a nice color to the soup and a richer flavor than white cauliflower. Made with fresh ingredients (except for the organic chicken broth)."
 
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Ready In:
30mins
Ingredients:
10
Yields:
1 qt
Serves:
6
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ingredients

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directions

  • Make roux by combining butter and flour in lg. saucepan. Whisk to combine and cook briefly. Add either more butter or more flour to adjust thickness.
  • Add chopped onion and garlic, cook briefly but do not let roux brown.
  • Add chicken broth, stir and simmer until it thickens.
  • Add cauliflower and cook until tender.
  • Add milk and green onion.
  • Add cheese and salt and pepper.
  • Cook until cheese melts.
  • These are only guesses at measurements as I just add the amount of each ingredient I think it needs. You may prefer the soup thinner. Use less roux and milk.
  • Freshly made soup is so easy to make, and you can adjust salt and seasoning to taste. Why eat a canned or powdered soup?

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RECIPE SUBMITTED BY

I love food and love to cook, thanks to my mother who loved to cook and taught me to appreciate it. What a gift! But I went farther than that and love to explore food from all over the world. I have so many condiments and spices that my huge lazy susan is tipping over and I have spices etc in the back closet by the garage and in the basement. My husband is Iranian. We both cook Iranian food, and Afghan food too as our adopted "family" here is Afghan. I recently learned some great Ghanaian dishes from friends from there. And great Calabrese recipes from my closest friend. I also design jewelry with the same passion that I cook.
 
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