Cream of Cauliflower Soup

Southern Living
2 quarts


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1 large onion
2 shallots
1 garlic clove
1 tablespoon olive oil
2 (14 1/2-ounce) cans chicken broth
1 large cauliflower, cut into flowerets
1 1/2 cups whipping cream
1 teaspoon salt
1/8 teaspoon ground white pepper
Garnishes: asparagus tips, cracked black pepper


Slice first 3 ingredients; saute in oil in a Dutch oven until tender. Stir in broth; bring to a boil. Add cauliflower; cook, stirring occasionally, 15 minutes or until tender.

Process soup in batches in a blender until smooth; return to pan. Stir in cream, salt, and white pepper; cook over low heat, stirring often, until thoroughly heated. Ladle into bowls, and garnish, if desired.

Created date

October 2003