My Cream of Cauliflower Soup

When I was in my 20s, I worked in Kearny Mesa (early 1980s). A new restaurant opened on Convoy Street, named Skinnyhaven. Their menu offered healthier versions of many great dishes and probably the first frozen yogurt I ever tried (thought at the time it was healthier than ice cream). I enjoyed most of their food but my favorite was the cream of cauliflower soup. I found a recipe for cauliflower soup in my 1980 Betty Crocker Cookbook and adapted it to make my own version of the Skinnyhaven recipe. Of course my version includes butter, cream and cheese. My family loves it. You can substitute broccoli for the cauliflower to make broccoli soup. Either way, it is delicious.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop cauliflower florets and stalks into 1-inch pieces, discarding any leaves.

Step 2

In 3 qt sauce pan heat broth to boiling, add cauliflower, celery, carrot and onion. Cover and heat to boiling.; reduce heat. Simmer about 10 min or until cauliflower is tender (do not drain).

Step 3

Use immersion blender to partially puree cauliflower mixture. Do not over blend. The mixture should still have some chunks of vegetables for flavor and texture.

Step 4

In a separate saucepan melt butter over medium heat. Stir in flour. Cook, stirring constantly until mixture is smooth, lightly browned, and bubbly; remove from heat. Stir into cauliflower mixture and add salt more cups of broth. Allow it to come to boil so it will thicken (might have to increase heat) and let it boil for 2 minutes. broth.

Step 5

Reduce heat so it is no longer boiling. Stir in whipping cream and cheese. Heat just until hot and cheese is melted. DO NOT boil or cream and cheese may separate.