[recipe] Creamy Cauliflower Soup

[Guest guest]

I'll try this since I love soup and just use soy milk as a replacement. It works

well for all of my other cream soups so should be good for this too. No celery

salt though...you and your celery in any form. LOL

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

-

~ PT ~

 

 

Cauliflower is such a wintry vegetable in my mind.

Here is a soup recipe that i like to make this time

of year.

 

Creamy Cauliflower Soup

 

2 cups water

1 medium head cauliflower, broken into florets

1 medium onion, sliced

3 cloves garlic, minced

2 Tbs. margarine

2 Tbs. flour

1 cup no-chicken broth

1/2 tsp. celery salt

1/8 tsp. pepper

1 cup milk at room temperature

Freshly ground nutmeg

Fresh parsley sprigs

 

Bring 2 cups of water to a boil in a 3 quart saucepan.

Add cauliflower, reduce heat, cover pan and simmer

until cauliflower is tender (about 10 minutes).

Pour entire contents into a blender and puree until

smooth. Melt margarine in a saucepan and saute

onion until soft; add garlic and cook for 3 more minutes.

Add flour to the saute and stir to blend. Slowly add broth,

bring to a boil and stir constantly for one minute.

Stir in the cauliflower mixture, celery salt and pepper;

heat just to boiling. Reduce heat, gradually add milk.

Cook until soup is heated through. Do not boil. Sprinkle

each serving with fresh nutmeg and garnish with sprig

of parsley.

Yield: about 8 servings

 

~ pt ~

 

The world has achieved brilliance without conscience.

Ours is a world of nuclear giants and ethical infants.

~ General Omar Bradley

 

 

 

 

 

[Guest guest]

i hope you will enjoy this, i sure did.

 

Creamy Cauliflower Soup

 

2 cups water

1 medium head cauliflower, broken into florets

1 medium onion, sliced

3 cloves garlic, minced

2 Tbs. margarine

2 Tbs. flour

1 cup no-chicken broth

1/2 tsp. celery salt

1/8 tsp. pepper

1 cup milk at room temperature

Freshly ground nutmeg

Fresh parsley sprigs

 

Bring 2 cups of water to a boil in a 3 quart saucepan.

Add cauliflower, reduce heat, cover pan and simmer

until cauliflower is tender (about 10 minutes).

Pour entire contents into a blender and puree until

smooth. Melt margarine in a saucepan and saute

onion until soft; add garlic and cook for 3 more minutes.

Add flour to the saute and stir to blend. Slowly add broth,

bring to a boil and stir constantly for one minute.

Stir in the cauliflower mixture, celery salt and pepper;

heat just to boiling. Reduce heat, gradually add soy milk.

Cook until soup is heated through. Do not boil. Sprinkle

each serving with fresh nutmeg and garnish with sprig

of parsley.

Yield: about 8 servings

 

~ PT ~

 

If you love the sacred and despise the ordinary,

you are still bobbing in the ocean of delusion.

~ Lin-Chi