Cauliflower Soup


Cauliflower SoupIngredients

  • 1 lb. onions, diced
  • 2 tbs. vegetable oil
  • 4 tbs. all purpose flour
  • 1 lb. cauliflower florets
  • 1 qt. chicken stock
  • 1 cup heavy cream
  • salt to taste
  • black pepper to taste


  1. Saute onions in oil until translucent.
  2. Add flour to onions to create a roux. Cook roux to blond stage.
  3. Add stock to roux in stages, whisking constantly to prevent lumps.
  4. Add broccoli and simmer until soft.
  5. Working in batches,puree broccoli and broth mixture in blender until smooth, about 45 seconds per batch. Return puree to same pan.
  6. Add cream and return to a simmer, do not bring to a boil.
  7. Season soup to taste with salt and pepper.
  8. Serve.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.