1 - 10 of 429 for cream of cauliflower soup
Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.
In medium saucepan, stir cauliflower and dill weed into cream soup. Heat gently, stirring frequently; do not boil. Makes 4 (1 cup) servings.
Steam cauliflower until done. Drain ... pan, spoon in soup, add milk ... occasionally. Can be stored in refrigerator in glass for up to one week. Makes half gallon.
Using the coarse side of a 4 sided ... heat. Add frozen cauliflower, cover and ... garnish. Put celery soup into a medium ... parsley. Makes 8 servings.
1. Place butter ... the broccoli and cauliflower and saute 3 ... stir and taste soup and adjust seasonings ... is too thick, and remove from fire at once.
Parboil cauliflower and onion pieces ... a few tablespoons of the stock. Mixture ... puree. Stir in cream. Season with ... broccoli or even brussel sprouts.
Saute onion in butter. Combine chicken broth, cauliflower, salt and ... medium heat. Puree in blender. Stir in Half and Half and heat gently. Makes 2 quarts.
1 medium head of cauliflower or 2 small ... Blending with a whisk, add pureed cauliflower. May add more milk if desired. 1/2 pound grated cheese may be added.
Clean and cut cauliflower into 1/2 inch ... pepper. Heat, but do not boil. CHICKEN STOCK: Use homemade, canned or 4 bouillon cubes dissolved in 1 quart water.
1. Heat water ... large saucepan. Add cauliflower, carrot and ... and half and half; stir gradually into hot mixture. Garnish each serving with parsley.
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