Loaded Cream of Caulifower Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I have to double the batch every time I make this, and even then there isnt much left over! Kids absolutely love it and its good served with a salad and bread. Ingredients:
48 ounces chicken stock |
1 head cauliflower, chopped |
1 medium onion |
1 cup carrot, shredded |
1/2 cup celery, chopped fine |
1 tablespoon dill |
1 tablespoon parsley flakes |
salt and pepper |
1/2 cup butter, softened |
1/2 cup flour |
1 pint half-and-half cream |
Directions:
1. Bring stock to a boil and add cauliflower, onion, celery, carrots, dill and parsley. Boil until tender.
2. While vegetables are boiling, combine butter and flour to make a paste.
3. When vegetable are tender, SLOWLY add the paste to the pot, lumping it in will create hunks that do not taste very good.
4. Add half & half and heat through.
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