Cream of cauliflower soup

2019-08-23

See also Cauliflower Sauce recipe.
The method is identical. Add extra milk or stock to make it more liquid. Diversify by adding other items.

This is what you need for 4 servings:

1 lb. cauliflower florets, cooked
up to 2 cups béchamel sauce
1 qt. chicken stock
or use milk instead for a milk soup
S&P
optional:
- other vegetables of your choice:
  e.g. potatoes, carrots, tomato, ...
- a mild melting-cheese, chopped or grated

Pic1: creamed béchamel cauliflower

Pic2: béchamel and cauliflower
Pic3: blend
Pic1: creamed cauliflower

Combine the cooked cauliflower florets, béchamel sauce in a blender cup.
If you intend to add other vegetables, add part of all of them as well.
You may have to do this in several batches.
Puree the cauliflower until you get a smooth mixture.
Return the creamed cauliflower to the pot.
Stir in chicken stock until you have reached the desired consistency.
If you reserved some of the cauliflower or other vegetables, add them now.
Heat again until a near-boil.
Simmer over low heat for 15 minutes.
Serve and enjoy.

Serving suggestions:

The following pictures were borrowed from the internet

Pic4: with chives
Pic5: with curry
Pic6: with red lentils and tomatoes