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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CTMomOf3

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Reviewed: Mar. 7, 2009

Dang. This soup is fire. I will definitely be making this again and I can't wait to try it with broccoli and maybe asparagus. I bet it's going to be even better tomorrow after it sits in the fridge for a bit. THANK YOU

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

No taste. This was just so-so. Will try another recipe. Wont make this again.

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

AMAZING!! Just brilliant the way it is :o) Thanks so much for this recipe

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naui

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Basel, Basel, Switzerland

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Reviewed: Feb. 11, 2009

This was fantastic. It was the best soup I have ever made. I followed the recipe exactly except I didn't have fresh parsley so I used dried.

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MrGalactic

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Reviewed: Jan. 26, 2009

This soup was extremely disappointing. I thought the carrots completely overpowered the flavor. I omitted the brandy. The end product was very bland despite adding cayenne, crushed red pepper and doubling up on the garlic. Needless to say I will never make this again.

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christine

Cooking Level: Intermediate

Home Town: Panama City, Panama Province, Panama

Living In: Dallas, Texas, USA

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Reviewed: Jan. 12, 2009

Our family really enjoyed this recipe, even our 8 and 11 year olds. It was perfect for a chilly January evening.

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Julanne

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 11, 2009

This was just ok. I think that I prefer a roux-based soup rather than potatoes because I think the texture of the potatoes is not as smoothe. Just personal taste, I guess. This soup was also really bland. My kids kept putting more salt and pepper into it hoping that it would be better. My in-laws didn't ask for leftovers to take home as they usually do. Maybe some cayenne pepper or something might perk it up. Next time, I think I will try a roux-based cauliflower soup and see how it is.

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PAMELA6

Home Town: Saratoga, California, USA

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Reviewed: Jan. 2, 2009

Delicious!! I used only three garlic cloves and left out the sherry, but followed everything else. The flavors are excellent. Thanks!

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Eva

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Reviewed: Oct. 24, 2008

I think this was just okay. I didn't add the sour cream or cheese so when I warm it up for the next meal I'll add it then hopefully will like it more. The nutmeg is a bit overwhelming. This made a lot of soup.

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kltan

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Reviewed: Oct. 5, 2008

excellent, easy, hearty and delicious!!! perfect for a cold manitoba night!

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rochoco

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Reviewed: Oct. 1, 2008

So easy and so good! I did change a few things, like using heavy cream in place of milk (3/4 c.) since I had some I needed to get rid of. Honestly, if I was in a bind, and had neither, I thought the soup would have been fine without any dairy or extra liquid added (based on both flavor and thickness of the soup). Depends on your own personal tastes. I also added an extra carrot, used an eyeballed amount of fresh grated nutmeg, skipped the sherry altogether and added 2-3 tbsp. of parsley to the soup instead of using it as a garnish. I added it at the same time as the cauliflower. Finally, I followed others advice and held back a bit of the veggies to add back to the puree. I was so pleased with the versatility of this recipe, that I think I will be using it for a very long time to come.

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chickenwire

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Reviewed: Sep. 30, 2008

While not the most appealing soup to look at, it tastes amazing! Lots of flavor. I skipped the sherry and used vegetable broth, along with adding cheese and celery to this soup and it was perfection. Will be making this again.

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Minot

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Reviewed: Sep. 27, 2008

Delicious, easy to make too, thanks!

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cherylinkelowna

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Reviewed: Sep. 26, 2008

This was wonderful. I added a stock of lemon grass while cooking and removed it before blending. The lemongrass gave it a nice Thai-punch. I also left some chunks of cauliflower for texture. It is going to be one of our favorites! Thank you.

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 31, 2008

I made this with a gigantic farmer's market cauliflower and it turned out great. It would be nice on a cold winter night. I didn't have time to puree right after it cooked, so I left it in the fridge in the pot until the next evening. Pureed well.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 28, 2008

Just not for me, I'm afraid. Cream of Cauliflower soup should be cheesy and not as thick as this turned out. Just a matter of individual taste.

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Sue

Home Town: Toronto, Ontario, Canada

Living In: Bobcaygeon, Ontario, Canada

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Reviewed: Jun. 28, 2008

I made this soup with an Orange Cauliflower which gave it a great light orange color. The overall flavor and texture was so yummy that my husband and I fought over who got to eat the left overs. It tasted like an unhealthy cheesy soup but it's very healthy. A++

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San Diego Michelle

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 17, 2008

This is not bad at all, I added 4 slices of chopped bacon and cooked with the onions and garlic. This added a great smoky taste to the soup. I'd cut this recipe in half if your feeding few, as the soup is very filling.

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Meloyellow

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Reviewed: Apr. 22, 2008

I loved this soup. Will be making this soup often. I omitted the carrots, as I didn't have any. You gotta try this one. Thanks for the great recipe, Vivian

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MISSKITTY4

Cooking Level: Intermediate

Home Town: Berlin, Pennsylvania, USA

Living In: Elkton, Maryland, USA

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Cream of Cauliflower Soup II

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