Cream of Cauliflower Soup

Reader Contribution by Lanette Lepper
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It’s that time of year when broccoli and cabbage and cauliflower are once again in season.  For me, that means making “Cream of Cauliflower Soup.”  It’s a recipe I found years ago in Betty Crocker’s “New Choices Cookbook” circa 1997.  I don’t know what ever possessed me to try it originally, because I DO NOT LIKE CAULIFLOWER, but I’m glad I did.  This soup is perfect for chilly autumn evenings and, unlike most comfort food, won’t go straight to your hips.  My second grader likes it so much, she takes it for school lunch!

Creamy Cauliflower Soup

2 cans chicken broth (14.5 oz each)
1 medium head of cauliflower, separated into flowerets (about 6 cups)
3/4 cup chopped celery (about 1 large stalk)
1/2 cup chopped onion (about 1 medium)
1 tbl lemon juice
2 tbl butter (or margarine, if you must)
1/4 cup flour
1 1/2 cups milk
1/8 tsp pepper
dash of ground nutmeg

Heat 1 can of broth to boiling.  Stir in vegetables and lemon juice.  Return to boil, then reduce heat to medium.  Cover and cook 15 to 20 minutes, or until tender; do not drain.  Puree using a stick blender (or, working in batches, use a regular blender).  Melt butter in another pan over low heat.  Stir in flour.  Cook, stirring constantly, until flour is absorbed.  Remove from heat and stir in remaining broth and milk with a whisk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Combine with cauliflower mixture and add pepper and nutmeg.  Heat until hot.  If you want to make it fancy, top it with some chopped chives.  Yield  8 servings, about 85 calories each.