Reviewed: Mar. 9, 2012

Great base, but I added more bouillon to taste and then threw in a few slices of American cheese just for some extra body. Also put in about 1/4 cup flour (mixed in with some milk first) to make it a little thicker. It was really good. Thanks for sharing!

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Reviewer:

aliblue225

Reviewed: Jan. 30, 2012

I put the soup in the blender after if was done cooking. I added quite a bit of nutmeg, salt, and cracked pepper. I topped soup bowls off with grated Parmesan cheese. Next time, I may try adding a couple of leeks.

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Reviewer:

La gourmande

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Reviewed: Dec. 7, 2011

I thought it was a bit bland even with the salt and pepper, so I added some garlic powder (not sure how much - I just kept going until it was perfect!). I also did a half-cream half-milk mixture instead of the full 2 cups of milk.

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Reviewer:

shingodie

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

Reviewed: Oct. 26, 2011

Very simple and good soup! I did add some fresh chopped celery, a pinch of nutmeg and I did blend 3/4 of the soup for a creamier texture.

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Reviewer:

rapp.malin

Reviewed: Oct. 7, 2011

Recipe is good as written and I rated it as such. I have started making this recipe by blending most of the cooked veggies and stock until smooth, then I add nutmeg and about a cup of cooked cauliflower florets, carrots and celery.

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Reviewer:

TMAYDER

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grande Prairie, Alberta, Canada

Reviewed: Jun. 19, 2011

Very tasty. I used Idaho baking potatoes and doubled the quantity (2 instead of 1). This required that I add another cup of broth. I also pureed it and I think that was how the recipe was meant to be served. Very good and easy.

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Reviewer:

AudreyK

Reviewed: May 14, 2011

Decent soup. Maybe 3 star, but I have to just add one for simplicity. Always welcomed. And it's nice to have a semi-sohpisticated soup you can also puree for the kids.

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Reviewer:

PinchofThis

Reviewed: Mar. 29, 2011

Very good, very simple recipe! I also used chicken stock because I didn't have veg. (I think chicken adds more flavour anyway). Had a large head of cauliflower and a big pot to fill, so I doubled the stock and milk. Also used 3 potatoes, and threw in half a small bunch of broccoli I wanted to use up. Blended it smooth with an immersion blender after I added the milk (when it was a bit cooler). My stock just covered all the veggies as they simmered, and when I added the milk and blended, it came out perfectly thick and creamy. Didn't need to thicken with anything. I think the blending is very important, and from the photo on this recipe, it would appear that it was? Wouldn't do it any other way. The liquid/veggie ratio is the trick with getting the right consistency to this soup, since heads of cauliflower come in such varied sizes. Adding more potatoes will always help with thickening as well. Oh, and served it with garlic-parmesan croutons on top. Yummm...my 6yr old had 2 HUGE bowls!

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Reviewer:

sweetpmc

Cooking Level: Expert

Reviewed: Jan. 20, 2011

I'm not much of a soup maker but this was easier than I thought! I had to add a little more seasoning, but overall this is a great recipe. My husband really liked it! The next time I make I will add a few other vegetables!

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Reviewer:

Mrs. Litmon

Cooking Level: Expert

Reviewed: Dec. 18, 2010

I was out of butter so used olive oil. Also added one carrot. Did use the immersion blender as I prefer most cream soups this way. I found it a tiny bit bland so in addition to a fair amount of black pepper chopped up about a third of a chipotle (from my freezer stash). YUM with toasted rye bread.

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