Reviewed: Mar. 9, 2007

Delicious! Even my cauliflower-hating husband loved it!

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Dina

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2007

I used broccoflower and added sharp cheddar. I didn't care for the sherry taste, but other than that I really enjoyed it!

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Mineral Girl

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Reviewed: Feb. 17, 2007

Absolutely amazing and simple!! This was my second time preparing this soup...instead of diced potatoes, I had some leftover mashed potatoes from the evening before...worked out beautifully. I also substituted broccoli for the cauliflower. When serving I topped the soup with grated cheddar and a few dashes of cayenne pepper...Oooo La La

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fransplace

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Reviewed: Feb. 7, 2007

Great tasting recipe ~ not too thick and not too thin.......I used sweet vermouth in place of the dry sherry and I also used canned milk. I would make this recipe again. Thank you for sharing it.

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Belinda

Cooking Level: Expert

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Reviewed: Jan. 29, 2007

I thought this was a very nice soup, especially served garnished with some crumpled bacon. Perhaps because I used two huge carrots, when I pureed it with my immersion blender, it became a very strange orangey color. The next time I make it, I will remove most of the carrot before blending, and add the chunks of carrot back in at the end. All in all, a very satisfying winter soup.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 20, 2007

I tweaked this just a bit. I used fat free half & half instead of milk, I threw in a couple slices of boiled ham, and I added some water as it seemed too thick without it. It came out very tasty!

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YVETTEQ

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Reviewed: Jan. 13, 2007

Nice, flavorful cream soup. I had cooked some cauliflower earlier in the week and mashed it with some garlic and fat free cream cheese, so I cooked the other veggies in the chicken broth, and the the last half hour added the mashed cauliflower with the milk, and also some grated cheese. Served with a little crisp bacon pieces and more cheese on top.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 3, 2007

The soup was very good, my family forgot they were eating cauliflower! I would definitely make this again.

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Jen A.

Cooking Level: Expert

Home Town: Shoreline, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 15, 2006

Okay, so I exchanged the milk for heavy cream. Other than that, I followed the recipe to the letter...the sherry and fresh nutmeg are what make it stand out! Thanks for sharing!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Dec. 12, 2006

Sorry, this one did not do it for me. I made a roasted cauliflower soup earlier this fall that was 100% better. Followed the recipe to a T.

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Hermon, New York, USA

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Reviewed: Dec. 9, 2006

Wonderful bellywarming fare on a chilly winter night. The prep was easy and flavors were lovely. I used leftover roasted carrots and potatoes, and made my own chicken stock from a roasted chicken earlier today. When you serve the soup, try it with a small splash of heavy cream on top; this adds an incredible dimension of flavor and mouthfeel. This is a great soup base, and I'll use it with other vegetable combinations as well. Thanks!

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Nov. 7, 2006

I loved this recipe and so did everybody that I served it to. Even my picky 3 year old who normally refuses veggies. the only thing I did differently was I did not add the sherry or the parsley. I will make this again for sure!!

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asmith

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Reviewed: Oct. 10, 2006

Just made this soup...awesome recipe. So easy to make. Also put aside 1 cup of vegees and added it back into the puree soup...and top it off with any shredded sharp tasting cheese!

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Love2cook

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Reviewed: Oct. 9, 2006

I found this soup very thick. I had a huge cauliflower so I used half of it and the carrots were large maybe thats why but I had to add a lot more broth and milk than called for. The carrots make this soup a pale orange color so it does not look like cauliflower soup. The other vegetables also change the taste not exactly a cauliflower soup really more of a vegetable soup really. I thought it was okay but nothing spectacular. I make a lot of soups and this is not one of my best

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bitch'n kitchen

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 8, 2006

I made this with a cauliflower I grew in my garden, it is a variety called "Cheddar" It grows a light orange color. Sprinkled the top of the soup with a bit of white cheddar cheese fro contrast, right before serving. Beautiful and yummy!

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SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Sep. 7, 2006

a very good soup for fall but very earthy tasting.

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boomer

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Aug. 15, 2006

I don't normally like cream soups, but this one was very nice. Definately a keeper !

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lilmacc

Cooking Level: Intermediate

Home Town: Grimsby, Ontario, Canada

Living In: Canberra, Australian Capital Territory, Australia

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Reviewed: Feb. 12, 2006

This soup is very easy to make. Everyone loved it, my mom who is 71 and my youngest daughter, 2.5 years old. There is no need to extra salt pepper or anything. I didn't use canned chicken broth. I made about 3 1/2 cups water with 1/3 cup chicken base. Absolutely perfect.

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