Cream Of Cauliflower Soup
Email This Recipe Print Recipe

Ingredients 1 large head of cauliflower the juice from 1 lemon 2 tablespoons of minced onion 2 celery stalks, minced 1/4 cup of butter or margarine 1/4 cup of all purpose flour 4 cups of chicken or vegetable broth 2 cups of light cream or non dairy creamer A dash of nutmeg salt for taste Grated Parmesan cheese (optional)

Instructions

Wash the cauliflower and break into flowerets. Cook with the lemon juice in a small amount of boiling water until tender. Drain and whirl cauliflower in blender until pureed or force through a food mill. Saute the onion and celery in the butter for 2 to 3 minutes. Blend in the flour and stir in broth. Cook, stirring, until slightly thickened. Stir in the cauliflower, cream, nutmeg, and salt and garnish with cheese. Makes about 1 3/4 quarts or 6 servings.

Serving Size

Makes about 1 3/4 quarts or 6 servings

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .