• Cooking Time:
  • Servings: Makes about 2 qts.
  • Preparation Time:



  • 1 med, head cauliflower, cut in tiny flowerets
  • 1/4 c. butter
  • 2/3 c. chopped onion (1 small)
  • 2 Tb. flour
  • 2 c. chicken broth
  • 2 c . light cream or rich milk
  • 1/2 tsp. worcestershire sauce
  • 3/4 tsp. salt
  • 1 c. grated cheddar cheese
  • chopped chives or parsley


  • Cook cauliflower in boiling salted water; drain, reserving liquid.
  • Melt butter. Add onion and cook 'til soft. Blend in flour; add broth and cook, stirring constantly, 'til mixture come to a boil. Stir in 1 c. liquid drained from cauliflower (adding water if necessary to make 1 c.), milk, worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled wtih chopped chives or parsley.
  • Note: To point up the flavor of cream soups, add a tiny bit of fresh veg, finely chopped, just before serving. In summer months, it's helpful to remember that most cream soups are good cold -- but they have to be really cold!!

Categories: Bisque/Cream  Side Dish  Soup 

Author Credit: Farm Journal America's Best Veg.

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