The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 24, 2009
Yummy! Even my two-year-old was scraping his bowl. It was just that good. We followed the recipe exactly, but we added about 1 cup of shredded cheddar at the end.
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Photo by MELISSARANA

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: Hockessin, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 9, 2009
I, too, loved this soup. Didn't have sherry so I used a half bottle of flat beer (left over from another recipe). I doubled the recipe (I cook for our chiropractic patients on Monday nights) and used Better Than Bouillon instead of chicken stock. Our patients LOVED it! Definite keeper!
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Cooking Level: Expert

Living In: Northfield, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 1, 2009
I love soups and this is one I will add to my go-to list. I only used 2 cloves of garlic (I didn't want an overpowering garlic taste), and I also only used 2/3 cup of milk. Next time I may use cream instead as I felt like it could have been just a tad bit creamier. I found my emulsion blender really came in handy so that I did not have to transfer batches over to the food processor, and also like some of the previous posters mentioned, I left out a cup of the veggies so as to add a bit to the texture in the end. I topped it with monterey jack shredded cheese instead of the parsley. Very good, and will make again.
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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 12, 2009
I used 2 sweet potatos, baby carrots, and my cauliflower was gigantic so I used twice the milk, sherry, nutmeg, etc. This was really great for a lazy Sunday night paired with a spinach salad with feta, dried cranberries, sliced almonds, and balsamic vinagrette. Delicious, easy, and will definitely make again.
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 5, 2009
I'm not a fan of cauliflower, but it was SO cheap I couldn't resist! I went on my quest to find an alternative cooking method and found this soup recipe. It was new and different for me, and as it turns out, a great choice. I made it following the recipe as close as possible. My changes (based on what I had availabe) were using water and better than bouillion stuff; also, 4 skinny old carrots that lurked in the bottom of the vegetable drawer, nonfat milk, about 10 tiny white potates scrubbed and skins left on, and only 1 teaspoon of sherry (I've done sherry in soup before and thought it overwhelmed it, so opted for just a HINT of it in this soup). This soup is a very tasty use for cauliflower. I really like it.
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 18, 2009
Yum. I added 6 ounces of sharp cheddar cheese.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 15, 2009
One of my favorite soups. I make it exactly as stated. The sherry and cheese add a delicate flavor. Thanks for the recipe Vivien.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 9, 2009
Simply awesome :)
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Cooking Level: Expert

Home Town: Montreal, Quebec, Canada
Living In: Lachine, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 27, 2009
Very good. I will add this to my list of keepers.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Aug. 24, 2009
This recipe is simple and very tasty. I used 1/2 milk and 1/2 Half and Half (simply to use up the Half and Half) and omitted the sherry because I didn't have any. It is quite tasty. I think some shredded cheddar cheese on top will be fantastic.
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 20, 2009
Very easy, very good! thank you!
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Cooking Level: Professional

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 4, 2009
it tasted good, but it kind of looked like baby food. next time i won't even puree it and just keep it as chunky potato/veggie soup. Cauliflower was expensive when I went to the store, so I used broccoli instead. Added some parm cheese on the top. Also- this made WAY more than 6 servings.
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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Dekalb, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
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Reviewed: Jun. 1, 2009
Very good and easy recipe. I omitted the fresh parsley because I didn't have any.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 26, 2009
Can add more milk to make it more soupy but I left it exactly as the recipe called and it turned out like a bisque. So good!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 4, 2009
Really good and very yummy - left the sherry out as didn't have any. I know this will be consumed very quickly today and toddler loves it. Thanks Also left the milk out as forgot that also and will still very nice.
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Cooking Level: Intermediate

Living In: Delfzyl, Groningen, Netherlands

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 1, 2009
This was pretty good. I pureed it coarsely with an immersion blender rather than trying to get it completely smooth. I liked it. Hubby said it was a nice 'soup base' and would like to have it again with lots of variations--like curry or cheesy or whatever. So we will do this one again and maybe alter it for variety.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 24, 2009
Most people probably don't actually measure out ingredients like pepper because they know how much they like...well I'm not that good at cooking yet so I measured it out and used the amount in the recipe. Unfortunately it was WAY too much for my taste. I was able to tone it down a bit by adding milk when reheating but even still, it was all I could taste. I'm giving the recipe 4 stars because aside from that one little thing I know it's a great recipe that I'll make again (just less pepper of course).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 19, 2009
Awesome soup! My kids both loved it...I only made 2 small changes. I omitted the sherry only because I didnt have any, and I added a dash of cayenne pepper just to kick it up a bit. It is very good and full of flavor!
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Cooking Level: Expert

Living In: London, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 12, 2009
Very tasty soup. I used fat free half and half instead of milk. Also, it makes all the difference to reserve some of the veggies instead of pureeing the whole thing.
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Jen
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Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 12, 2009
Awesome and EASY! I didn't have any sherry. I used frozen cauliflower (2 bags) but fresh potatoes and carrots. I made the equivilent of 1.5x the recipe to serve 9. I also added 3 slices of lite swiss cheese and used evaporated skim milk. The cheese and evap milk added protein and reduced fat and carbs.
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