Wayne Gisslen

Cream of Cauliflower Soup

Cream Soup Method 1

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Review cream soup guidelines and Method 1.
  2. Sweat the vegetables in the butter in a heavy saucepot until slightly tender. Do not let them brown.
  3. Add the velouté to the pot. Simmer until vegetables are tender.
  4. Skim any fat or scum from the soup.
  5. Pass the soup through a food mill to purée

Per serving: Calories, 170; Protein, 4 g; Fat, 14 g (74% cal.); Cholesterol, 40 mg; Carbohydrates, 10 g; Fiber, 2 g; Sodium, 65 mg.