Cauliflower Soup Use Fresh Florets of Cauliflower to make this soup with grated cheese and butter to give a rich flavour.
Recipe Ingredients
* Cauliflower Florets - 3 cups
* Onions sliced thinly(large) - 3
* All purpose Flour - 1/2 cup
* Grated Cheese - 1 1/2 cups
* Skimmed Milk - 2 1/2 cups
* Dry White Wine - 1/4 cup
* Thyme - 1/2 tsp
* Nutmeg - 1/4 tsp
* Pepper - 1/4 tsp
* Dijon Mustard - 1 tsp
* Oil - 1 tbsp
* Butter - 1 tbsp
* Water - 2 1/2cups
* Salt - 1 tsp
Preparation
Take a large pan and heat oil and butter in it. Once it is hot add onions and salt, stirring often , until onions are tender.
Now add thyme, nutmeg and pepper and cook for another 5 minutes. Turn heat down to medium low. Sprinkle flour over onions and cook for another minute, stirring constantly to make a thick paste.
Gradually add milk, about a 1/2 cup at a time, stirring constantly. Raise heat to medium. Continue stirring and add water and cauliflower florets. Cook for 10 to 12 minutes until florets sftens.
Turn off heat and allow soup to cool. Transfer to a blender and puree in batches, then return to pot. Or, if you have a stick blender, simply blend in the pot until pureed. Heat soup on medium low. Stir in wine, mustard and cheese until warmed through.
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