Thursday, December 15, 2011

Cauliflower Soup

It snowed here today for the first time of the season!  It finally feels like the holidays.  I want to wrap up in a blanket and sit by the fire. So it feels like the perfect day to post a yummy, flavorful soup that we made this weekend.  I got this fabulous recipe from the meeting I'd posted about a week or two ago.  This recipe is so delicious and a fantastic comfort food to make on a cold, snowy day. The  finely chopped cauliflower and celery combine incredibly well with the base of chicken flavor and thickened evaporated milk.  The ingredient list is surprisingly short but don't let that fool you--the flavors marry perfectly. My kids both even had seconds of this!  We love the Wisconsin Cauliflower soup at Zupas and my husband said it had the same exact flavor but just with delicious chunks (as that one is pureed).  We will definitely be making this one again!  It's such a nice change from the standard soup.


Cauliflower Soup from Valarie Andrus

4 cubes chicken bullion
4 C. water
1 head cauliflower
2 stems celery
12oz. can evaporated milk
5 Tbs. butter
4 Tbs. flour
salt and pepper

Directions:
In a large saucepan, dissolve bullion cubes in boiling water.  Add finely chopped cauliflower and celery and cook until vegetables are soft.  In a separate bowl stir flour into melted butter to make a paste.  Stir evaporated milk into the paste until smooth.  Add to the broth mixture and stir with wire whisk.  Add salt and pepper to taste.  Serve with crackers and sprinkle with cheddar cheese if desired.


1 comment:

Lindsey Bullock said...

This is so yummy! We blend about 3/4 of it up in the blender to make it super creamy and eat it in bread bowls. YUM! Thanks for the recipe!