350 Bake

At my house, most people do not appreciate soup.  But two soups that most of the family actually enjoy are Cream of Cauliflower and Cream of Broccoli soup.  In fact, these two soups, along with fried apples, are the meal my little sister chose to have for her 6th birthday supper.  These two are my favorite types of soup.

Cauliflower Soup

Ingredients:

2 medium carrots, shredded

1 small onion, finely chopped

2 or 3 cloves garlic, minced

1/4 plus 6 Tablespoons butter, divided

1 head of cauliflower, chopped 

6 to 8 cups chicken broth

1 Tablespoon parsley flakes

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon dried basil

6 Tablespoons all-purpose flour

1 cup milk

1/2 cup evaporated milk

sour cream, optional

In a large saucepan, melt 1/4 cup (1/2 stick) butter.

Saute 1 small onion, 2 or 3 cloves garlic, and 2 medium carrots...

Until the onions, garlic and carrots are soft.

Add about 6 cups of chicken broth.

Add 1 Tablespoon parsley flakes

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon dried basil

Add the head of chopped, and rinsed cauliflower.  Some of the stalk should go into the soup, but about half should be thrown away.

The broth should cover the cauliflower.

Bring to a boil, then cover, and simmer for about 30 minutes.  The cauliflower should be soft.

While the cauliflower simmers, work on the white sauce.

In a small saucepan, melt 6 Tablespoons butter.

Stir in 6 Tablespoons flour until smooth.  Slowly whisk in 1 cup of milk, and 1/2 cup evaporated milk.  Bring to a boil, and cook for 2 minutes, stirring frequently.

Add to cauliflower mixture, and cook for 10 minutes, stirring frequently.  

Serve with sour cream, if desired.

~Samantha