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Food Fare: Jewish RecipesCreamy Cauliflower Soup

Typical dish served during Purim.

Add water to a cooking pot; lightly salt and bring to a boil. Add cauliflower florets. Reduce heat to simmer and cook for about thirty minutes or until cauliflower is tender; drain and set aside. In a medium-sized saucepan, melt butter over low heat. Add flour; whisk for about three minutes or until mixture is smooth. Remove from heat. Whisk in 1-1/2 cups of milk. Return to heat and cook over medium-high, whisking constantly until mixture comes to a boil and thickens. Add a pinch of salt, white pepper and nutmeg. Add cooked cauliflower florets and 1/2 cup of milk. Bring mixture to a boil; reduce heat to low. Cover and simmer for about twenty-five minutes, stirring frequently and crushing cauliflower with a spoon occasionally. Using a slotted spoon, remove cauliflower to a blender and puree. Add remaining mixture to blender and puree until smooth. Return mixture to saucepan and bring to a boil, stirring constantly. Add enough milk to reach desired consistency. Bring to a boil, stirring constantly. Add cream; bring mixture to a boil again, stirring constantly. Add salt, white pepper and nutmeg to taste; stir. Simmer for a few minutes if necessary to reach desired consistency. Garnish individual portions with chopped chives or parsley. Serve.


Related Link:

Food Fare Culinary Collection: Jewish Cuisine


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