Cream of cauliflower soup
  • 1 large cauliflower
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 3 tablespoons flour
  • 3 cups milk
  • 1 cup sour cream or plain yogurt
  • 3 vegetable bouillon cubes, crushed
  • chopped parsley for garnish
  • Parmesan cheese


Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.

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