Cauliflower and Onion Soup


 This recipe serves 4


  • 1 cup chopped onion, parboiled?
  • 2 Tbs butter Butter, without salt
  • 2 Tbs flour Wheat flour, white, all-purpose, enriched, unbleached
  • 2 1/2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 3 cups cauliflower flowerets
  • 1 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/4 cup heavy cream Cream, fluid, heavy whipping
  • salt and pepper to taste and a pinch of cayenne
  • Parsley to garnish Parsley, raw


Step 1

In a large pot, saute onions in butter, add flour. Cook the roux over low heat for 3 mins. Remove from heat and add chicken stock in a stream, stirring til smooth.

Step 2

Add cauliflowerand bring to boil. Simmer for 30 mins til cauliflower is very tender. Puree in batches in a blender, being careful not to fill more than 1/2.

Step 3

Return to pot add milk ,cream and seasonings. Cook until heated through. Pour into bowls and garnish with parsley


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