Cream of Cauliflower Soup (Amanda's)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Chicken Broth or Bouillon, 6 cups*garlic, one head or bulb, approx. 10 cloves*medium cauliflower heads- 2 whole cauliflowersButter, salted, 4 tbsp *Whole Wheat Flour, 0.25 cupMilk, nonfat, 6 cupsWhole Milk / Vitamin D, 2 cupsEgg, fresh, 2 large Salt, 1 tsp *Pepper, white, 2 tsp *1/2 tsp. Cumin Powder, 2 serving
Steam peeled garlic and cauliflower in chicken broth until tender-crisp. Puree with hand blender until smooth.
In separate saucepan you will make a roue. Melt butter. Add flour and wisk on medium heat. Keep stirring butter/flour mixture until combined and then let flour cook for 1-2 minutes on low heat, while constantly stirring to cook off raw flour taste. Increase heat to medium and then SLOWLY add almost all the milk ***reserve .5 cup of skim for later*** (whole and skim) a little at a time until it is all incorporated and thickened. You will have to constantly wisk while you are doing this. It will start off really thick, but smooth out. You have to keep stirring to keep flour from settling on bottom and burning. When entire milk mixture is hot and thickened up, add it to the veggue puree and stir to combine.
In a separate bowl, combine the two eggs with remaining .5 cup skim milk. Drizzle SLOWLY into creamy soup. If you dump it in, it may scramble the egg-which you don't want. Add salt, pepper, and cumin. Heat soup thoroughly to make sure egg is cooked and serve!
Serving Size: Never really measured it out. We always get a huge pot, I based nutrition info. on 12 servings, which we definitely get, but it could easily be 16-18. Hard to measure when I take a normal size (1.5-2 cup) bowl and the hubby takes a giant (3-4 cup) one! Plus I always try to get the biggest cauliflower's I can to make soup thicker.
Number of Servings: 12
Recipe submitted by SparkPeople user AGRENANCO.
In separate saucepan you will make a roue. Melt butter. Add flour and wisk on medium heat. Keep stirring butter/flour mixture until combined and then let flour cook for 1-2 minutes on low heat, while constantly stirring to cook off raw flour taste. Increase heat to medium and then SLOWLY add almost all the milk ***reserve .5 cup of skim for later*** (whole and skim) a little at a time until it is all incorporated and thickened. You will have to constantly wisk while you are doing this. It will start off really thick, but smooth out. You have to keep stirring to keep flour from settling on bottom and burning. When entire milk mixture is hot and thickened up, add it to the veggue puree and stir to combine.
In a separate bowl, combine the two eggs with remaining .5 cup skim milk. Drizzle SLOWLY into creamy soup. If you dump it in, it may scramble the egg-which you don't want. Add salt, pepper, and cumin. Heat soup thoroughly to make sure egg is cooked and serve!
Serving Size: Never really measured it out. We always get a huge pot, I based nutrition info. on 12 servings, which we definitely get, but it could easily be 16-18. Hard to measure when I take a normal size (1.5-2 cup) bowl and the hubby takes a giant (3-4 cup) one! Plus I always try to get the biggest cauliflower's I can to make soup thicker.
Number of Servings: 12
Recipe submitted by SparkPeople user AGRENANCO.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 6.8 g
- Cholesterol: 46.8 mg
- Sodium: 1,059.2 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.4 g
- Protein: 7.7 g
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