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Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 286 calories, 23 g fat (14 g saturated fat), 68 mg cholesterol, 1,083 mg sodium, 17 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Cream of Cauliflower Soup in Country Woman July/August 1999, p29
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Reviewed on Jan. 13, 2012 by dimich
I love this soup! Make it often.
Reviewed on Sep. 01, 2011 by time2cook
Great way to use up cauliflower. Really good with a few bacon bits crumbled on top. I agree, put a few cups in the food processor then add back to soup to make it creamier, but still leaves plenty of delicious chunks.
Reviewed on Apr. 28, 2011 by Aleida
I made this soup last week while on vacation. It was delish. I didn't have whipping cream and used half and half. I already have plans to make it for two other gatherings. Thanks for a great recipe.
Reviewed on Apr. 22, 2011 by LoriAnnV
We love this soup, and we're not even big cauliflower fans.Some adjustments: I blend the soup a bit to make it a little smoother. I also replace the milk with skim, which cuts it down to 250 calories per cup. Replace the whipping cream with whole milk, and the recipe is now about 200 calories per cup.
We love this soup, and we're not even big cauliflower fans.
Some adjustments: I blend the soup a bit to make it a little smoother. I also replace the milk with skim, which cuts it down to 250 calories per cup. Replace the whipping cream with whole milk, and the recipe is now about 200 calories per cup.
Reviewed on Jan. 08, 2011 by dimich
Loved this soup!!!!
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