Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 celery stalks2 sm. onions3 lg. carrots1 Tbsp. oil2 lg. heads cauliflower12 c. chicken broth (made w/ better than bouillon)1 c. flour5.5 c. whole milk2 Tbsp. parsley2 tsp. salt2 tsp. dill weedpepper to taste
Saute first four ingredients together in stock pot, until crisp-tender. Stir in cauliflower & broth; bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender. Cool slightly.
{(Optional) In blender, process or puree in batches until smooth (a baymix works great!). Return to pan & heat to medium heat.}
Whisk flour & milk together until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in parsley, salt, dill & pepper. Heat through.
Serving Size: Makes about 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user AWILLIAMS212.
{(Optional) In blender, process or puree in batches until smooth (a baymix works great!). Return to pan & heat to medium heat.}
Whisk flour & milk together until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in parsley, salt, dill & pepper. Heat through.
Serving Size: Makes about 12 2-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user AWILLIAMS212.
Nutritional Info Amount Per Serving
- Calories: 173.3
- Total Fat: 5.2 g
- Cholesterol: 9.2 mg
- Sodium: 1,294.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 4.4 g
- Protein: 8.8 g
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