|Betty Crocker's New Cookbook|
|by Betty Crocker Editors|
The best just keeps getting better! The kitchen classic that has sold more than 750,000 copies and that people everywhere have come to depend on, ...
Results 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.
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.
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.
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.
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. 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.
1. Heat water ... large saucepan. Add cauliflower, carrot and ... and half and half; stir gradually into hot mixture. Garnish each serving with parsley.
Parboil cauliflower and onion pieces ... a few tablespoons of the stock. Mixture ... puree. Stir in cream. Season with ... broccoli or even brussel sprouts.
top of page