Creamed Cauliflower Soup

Creamed Cauliflower Soup


1 head cauliflower, divided into florets
6 medium spring onions
1 bay leaf
3/4 c. almonds, flaked
3 1/2 c. vegetable or chicken stock
1 c. milk
Black pepper, ground as required
Salt as required


Cook the cauliflower florets, spring onions, bay leaf and half of the flaked almonds in 2 cups of stock for 10 -15 minutes or until the cauliflower is tender
In a baking tray toast the almonds, turning occasionally till lightly browned
Remove bay leaf from the soup and puree soup in a blender or food processor
Add the remaining stock to the pan and boil for 3 minutes
Lower heat and stir in the milk.
Reheat gently without boiling and season with salt and pepper
Serve garnished with toasted almonds.

Shop with Grandma Raised In The South
Shop with Grandma Raised In The South
Share Button

Leave a Reply