A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Autumn's Best Cream Of Cauliflower Soup
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- #71567
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
3 pounds cauliflower
3 medium potatoes
2 1/2 cups water
2 1/4 teaspoons salt
2 teaspoons margarine
1 large rib celery, minced
1 small onion, minced
3 cups half and half
1/4 teaspoon white pepper
parsley, for garnish
directions
About 1 hour before serving, separate cauliflower into florets. Peel and cut potatoes into cubes.
In large kettle, over high heat, heat cauliflower, potatoes, water and salt to boiling; reduce heat to low. Cover. Simmer 30 minutes or until cauliflower and potatoes are fork tender. Don't drain.
Meanwhile, in large pan over medium heat, in hot margarine, cook celery and onion until tender, about 15 minutes. Stir occasionally.
With potatoes masher or slotted spoon, mash cauliflower and potatoes with cooking liquid in kettle (mixture will be lumpy). Add celery mixture, half and half and pepper.
Over medium heat, heat soup just to boiling. Garnish with parsley sprigs.
added by
gloriafry44
nutrition data
212 calories, 12 grams fat, 22 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
October 18, 2013
Made a few modifications to give this soup some more flavor. First, use butter not margarine. Don't overcook the cauliflower. Use cream not half and half. Add salt to taste. I also added some nutmeg to taste.
I made this soup and it had absolutely no flavor.