Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cream of Cauliflower Soup II
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- #14414
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 large head cauliflower
3 stalks celery
1 carrot
2 cloves garlic
2 onions
2 teaspoons cumin
1/2 teaspoon black pepper
2 sprigs parsley
1/4 teaspoon sage (or your favorite blend of herbs, spices)
directions
Chop head of cauliflower (save a handful of tiny florets for a raw garnish) and put in a soup pot. Chop; add stalks celery, carrot, garlic and onions. Add spices. Barely cover with water, bring to boil and simmer until veggies are tender.
Blend (puree) the contents of the pot and adjust seasonings to taste.
Add a little hot water if the soup is too thick. Serve garnished with raw florets.
added by
fourpeas
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 31, 2007
With some ingredient changes and additions this recipe is low fat and tasty. The water made the soup bland. I would use chicken stock or perhaps vegetable stock instead. To spice it up I added McKay's chicken seasoning,Used 2 stalks of celery with leaves (instead of 3); 1 large onion (instead of 2); 3/4 tsp. pepper (instead of 1/2); then added 2 tsp. lemon juice; 4 TB shredded parmesan cheese; salt to taste. The soup has a rich yellow lentil color.
The title says "cream of cauliflower" soup yet there is neither cream nor milk in the recipe!
I think the submitter was implying that this version is a creamy cauliflower soup since it is pureed.