cream of coliflower soup. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Meanwhile, in a saucepan, melt the remaining butter. Gradually stir in the milk and whipping cream.
In a large pot over medium heat, melt butter. This quick cream of cauliflower soup recipe uses onions and cauliflower to make a smooth, creamy soup from puréed vegetables to which you then add heavy cream for a rich, luxurious soup. Serve it with crusty bread for a light dinner or serve small portions for a decadent opening to a bigger meal. You can cook cream of coliflower soup using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of cream of coliflower soup
- It’s 1 packages of frozen coliflower.
- Prepare 3 cup of chicken borth.
- It’s 3 cup of milk.
- You need 1 of drop cinnamon.
- You need 1 of drop hot sauce.
- You need 1/2 cup of heavy cream.
- You need 1 of salt.
- Prepare 1 of black pepper.
Add mixture to the simmering soup. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream.
cream of coliflower soup step by step
- put everything in pot & cook for 30 min over medium flame (until the coliflower is soft).
- blend with hand blender.
- cook additional 5 min.
Pour in remaining soup and stir. Blend in blender to desired consistency. Melt butter in deep skillet and add flour. This Creamy Cauliflower Soup is a perfect lunch on a cold day! Yes I used cream, yes I used cheese.