A quick and easy cauliflower and onion
cream soup.
Cauliflower and Onion
Soup
1 onion, diced
3 tablespoons butter
2 cups chicken broth
1 (10-ounce) package frozen cauliflower
1 (10.75-ounce) can condensed cream of potato soup
1 cup whipping cream
1 large egg
1/4 teaspoon white pepper
In a large saucepan melt butter. Saute
onion in butter. Add chicken broth and cauliflower. Cover and
cook over low heat until tender.
Cool and puree in a blender or with an
electric mixer until smooth. Return to the saucepan.
In a bowl, mix together cream of potato
soup, whipping cream, egg and pepper. Stir into the cauliflower
mixture and heat until warm. Serve immediately.
Makes 4 servings.
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