Cold blustery days or rainy summer days call for warm comforting soup. This Cream of Cauliflower soup from the More with Less cookbook really fills the bill. With cauliflower and cheese, chicken stock and milk this is an easy and inexpensive light supper.
I don’t eat these types of soups because of the flour but Lyle and Bettie both thought it was excellent. I liked the ease of making it and the major cost was the two dollars for the cauliflower head. The remainder of the cauliflower will be used in a salad.
If you have your own chicken stock, this is even less costly and you can put this together and have supper in 30 minutes.
I did drain the cauliflower before using it in the soup even though I was pouring off some nutrients. I think it gives the soup a better flavor. Not as strong and the amount of liquid is plenty without adding the liquid from cooking the cauliflower. Use up any odds and ends of cheese you have left. The cheddar it calls for is what I used, along with the end piece of some parmesan. Cheeses that melt well, like Velveeta would be very good also.
This is not a pureed soup, so leave the cauliflower in bite size pieces. You could add any other veggies like a few carrots to it or maybe even some corn. But, we thought it was very good just as it is.
Cream of Cauliflower Soup
Cook in salted water until soft but still crisp one medium head of cauliflower broken into bite size pieces. Meanwhile, saute in large saucepan until yellow and soft 4 Tablespoons butter and ¼ cup chopped onion.
Blend in ¼ cup flour and stir for a few moments to get rid of the raw flour taste.
Slowly add, while stirring, 3 cups of warm chicken broth and 2 cups milk. 1 teaspoon Worcestershire sauce or to taste and then the cooked and drained cauliflower.
Add a dried herb of your choice, I used celery seed and thyme, just a small amount of each, simmer for a few minutes. Taste and adjust for salt and pepper. Add the cheese just before serving and stir until melted.