"I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down." — Vivien
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potatoes, peeled and cubed
2 (14.5 ounce) cans
ground black pepper
chopped fresh parsley
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.
I know there where a lot of people that really loved this recipe; but I like my cauliflower soup to still taste like cauliflower the nutmeg over powered the flavour of the soup I'll use this recipe again but I'll cut back on the nutmeg probably by half. I also had to add more milk another 1/2 cup to a full cup; otherwise the soup is thicker like a pudding rather then a cream soup.
This was a very satisfying and yummy soup. Simple to make and easy to modify. I cut back a bit on the cauliflower and added some broccoli, also added some grated sharp cheddar,parmesan and some cream cheese. Also, very important not to puree the entire soup, leave a couple cups of the vegys whole. Thanx Vivien.
This soup is an awesome addition to a cold winters day! I added lots of shredded cheddar before serving with french garlic bread.
I also added a few very small florets of cauliflower and simmered at the end for extra added texture. This is a keeper!
I made this for my husband who loves cauliflower and he raved about it! I added a half moon size of amish swiss cheese when the soup was done and just let it melt in. It wasn't a strong cheese flavor but really enhanced this soup! I HIGHLY recommend trying it this way!! ENJOY!
This is a fantastic soup! I pureed all but one cup of the veggies and mixed those back in at the end. I topped mine off with a little shredded Monteray Jack cheese. My 2 year old liked it a lot too. This recipe is a keeper, quick to make and very satifying.
Delicious and very gourmet soup recipe. It takes a bit of time to cut up the vegetables but is well worth the effort. I would not exceed the 1/8 tsp of nutmeg as it almost overpowers the natural vegetable taste. Also, use very fine black pepper to avoid a gritty taste. Recipe is very yummy!!
This was a delicious soup! I'm looking forward to making it a second time for guests! The sherry complemented the recipe and the potatoes was a great way to cut down on the fat!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Cauliflower Soup II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 194
** Calories from Fat: 47
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