Creamy Cauliflower Soup

Preparation info
  • Makes about

    2 quarts

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Chicken broth plays an important seasoning role in this superior soup


  • 1 medium head cauliflower, cut in tiny flowerets
  • ¼ c. butter
  • c


  • Cook cauliflower in boiling salted water; drain, reserving liquid.
  • Melt butter. Add onion and cook until soft. Blend in flour; add broth, and cook, stirring constantly, until mixture comes to a boil. Stir in 1 c. liquid drained from cauliflower (adding water if necessary to make 1 c.), cream, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir i