Creamy Cauliflower Soup

Serves: 6
Total Calories: 196


1 medium cauliflower, trimmed and cut into 1-inch florets
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups (about) milk
Freshly grated nutmeg
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano


1 Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is very tender, about 10 minutes. Drain well.

2 In a medium saucepan, melt the butter over medium heat. Add the flour and stir well for 2 minutes. Very slowly stir in 2 cups milk and salt to taste. Bring to a simmer and cook 1 minute, stirring constantly, until thickened and smooth. Remove from the heat. Stir in the nutmeg and cream.

3 Transfer the cauliflower to a food processor or blender. Puree, adding a little of the sauce, if necessary, to make the puree smooth. Transfer the puree to the pan with the remaining sauce. Stir well. Heat gently, adding more milk if necessary to make a thick soup.

4 Remove from the heat. Taste and adjust seasoning. Stir in the cheese and serve.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 196
Calories from Fat: 133

This Creamy Cauliflower Soup recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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