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Over the summer, I loved visiting the farmers markets over the weekend. This one weekend in particular, I was fascinated by the size of the cauliflowers and couldnt resist. But because it was more worth it to get 2, I needed to be creative.


  • Cauliflower (1 whole flower split into pieces, does not have to be too small)
  • Homemade chicken stock (2 Litres)
  • Potato (2 cups peeled and moderately diced)
  • Garlic (3 coves)
  • Onion (1 cut into quarters)
  • Milk (1 cup)
  • Bay leaf (2-3)

To taste

  • Salt
  • White pepper
  • Parsley flakes (for decoration)


  1. With a large pot, place all the ingredients except for the the milk in and bring to a boil
  2. Turn to low heat and simmer for 1 hr
  3. Take out the bay leaves
  4. Use a blender and blend everything in pot
  5. Add milk while blending, this will add to the creaminess (you can add more or less depending on how thick you prefer your soups)
  6. Put it back in the pot and bring to boil again
  7. Salt and pepper to taste
  8. Serve in bowls and top with parsley flakes

Serve with a slice of garlic bread.

Tips: My cauliflowers were so gigantic that I made more than 1 batch. I split it into 1L mason jars to gift and to freeze. They reheat very well.

Cream of Cauliflower originally published by lettywong on Fri, 13 Dec 2019 23:15:48 +0000 at _https://lettyscookingadventure.home.blog/2019/12/13/cream-of-califlower/


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