This is a simple soup recipe I learned from my grandmother. It can be used for any “Cream of ______ Soup”. So it’s perfect for meatless soups. It’s also easy to make and inexpensive, making it ideal for Lent.
Ingredients You Need:
32 oz. chicken broth
1/3 cut fresh cauliflower (or other vegetable like broccoli )
1/4 c. milk
Optional: 1 tsp. better than bouillon or other chicken soup base (if you think it needs more flavor)
2-3 tbsp. butter
3 tbsp. flour
Steps to Make this Recipe:
- Boil cauliflower pieces in chicken broth till just tender- do not over cook. Reduce heat.
- Add your bouillon now if desired. Stir in and dissolve.
- Add milk.
- In a separate bowl combine butter and flour. Cut in flower in until it represents dough like paste. This will thicken the soup with out making it lumpy.
- Slowly add this thickener to the soup a little at a time, allowing it to dissolve.
- Cook over medium heat bringing to a low boil until broth thickens as desired. Then reduce heat till ready to serve. Serve with bread.
Variations:
- Use with any other vegetable or vegetables . Soups are great for using up leftovers. Vegetables that are particularly good are: broccoli, asparagus, brussell sprouts, potatoes, and mushrooms.
- Add celery and onion to this recipe during the first step.
- Add corn, bacon and cheese to make a chowder.
Linked for : Hearts for Home Blog Hop, Hip Homeschool Moms, Soup Swap 2013
