Friday, April 1, 2016

Cream of Cauliflower (or Broccoli) Soup for two




This recipe came about as a result of trying to be creative when needing to make a quick lunch for a husband who comes home for lunch more often than not. I decided to call it 'soup for two' because it’s so easy and quick. Originally I posted it as broccoli soup, but since I made it with cauliflower last, that's what it is now. I like to serve it with Judy's cheddar scones. This updated version could serve up to four.

Ingredients:
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 4 cups whole milk or 31/2 cups 2% and 1/2 cup half and half cream
  • 3 tsp better than bouillon (chicken flavored) or 2 bouillon cubes
  • 2 tsp grainy mustard
  • 1 small - medium head cauliflower (4 - 5 cups) cut into tid bit sizes 
  • 6 strips bacon, crumbled
  • 1 cup shredded cheese

Method:
  1. In medium pot, melt butter. Add flour, stirring with whisk
  2. Add milk, slowly at first, stirring until it begins to bubble.
  3. Add bouillon and small chopped tid bits of cauliflower or broccoli
  4. Simmer until cauliflower is soft, about 15 minutes.
  5. Add bacon and cheese.
Hint: do not use a low fat milk, as it can cause the soup to curdle while cooking. You may get away with using 2% if you let it simmer gently and do not let it boil hard.

originally posted - broccoli soup

16 comments:

  1. homemade soups are so easy aren't they. this looks really good and when you cook like that no wonder your husband comes home more often than not...=}

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  2. Anneliese. . .I appreciate this one since you and I are in the same boat. . trying to come up with creative lunches. This one also looks perfect for my cousin camp with the grands.

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  3. On a crisp cool day like today that is a perfect hearty lunch menu. Where do you live? I am sooooo coming over right now!

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  4. Mmmmm good soup Anneliese! I'll be right over..hey Trish can I catch a ride??

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  5. Looks great Lisa, this is one of Jennifer's favorite soups. It feels like snow outside tonight. I think that I will make this for supper tomorrow night.
    alvina

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  6. Broccoli and cheese is always one of my favorite combinations...so I'm game to try it. Looks good.

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  7. Is it possible to send broccoli in the mail? :-)

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  8. aunt lisa, do you have a recipe for zopalya (is that how you spell it? supallia) the squash thing with the ground beef filling... aunt erika usually makes it... i had a hankering the other day...

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  9. Anneliese, we just had this soup for lunch and we loved it ... Terry commented after his first bite that it was really good. I added some good grinds of black pepper and a tablespoon of instant potato flakes to make it a bit thicker. . the flavour was perfect.

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  10. I live on my own and I was wondering if I could put this in the fridge if I don't eat it all.

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  11. Melissa... oh, of course. You can re-heat it the next day or two ... it's better if you don't bring it to a complete boil, though ... for looks ... it stays creamier.

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  12. my mom had me over for this soup a few weeks ago. it was so tasty i made it myself today. so easy to make. i appreciate the recipe, thanks Anneliese.

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  13. Oh, your soup looks so good. I love this soup but have never made it. I'm going to copy your recipe and try it! Thank you so much for popping in to see me.
    be a sweetie,
    Shelia ;)

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  14. Aww - another great throw back recipe! Love the addition of grainy mustard - sounds wonderful.

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  15. If you wanted to make this lower fat with skim or no half and half you would need to cook the broccoli and/or cauliflower separately from the soup and then add it to the thickened soup mixture on low heat. I used to make a similar broccoli soup and cooked the broccoli in the microwave first then added it and any cheese to the soup. I even made it successfully with reconstituted powdered milk. I've also used chopped spinach instead of broccoli or cauliflower.

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