But if at first you don't succeed -- try, try again.
I had some left over cauliflower and half-n-half and some determination, so I decided to make cream of cauliflower soup.
I found recipes for cream of mushroom and cream of celery so I took some ideas from them and then just had to wing it. I've made lots of from-scratch pudding and thought the base for the soup would be very much like that.
- 1/2 head cauliflower
- 1 thick slice sweet onion
- 2 TBS butter
- 3 chicken bouillon cubes
- 1/8 cup flour
- 1/8 cup Swiss cheese - chopped or grated
- 2 cups half-n-half
- 2-1/2 cups water
- 1 egg - mixed well
Chop up cauliflower and throw into a sauce pan with 1/2 cup water. Cook on medium heat.
Finely chop one thick slice of sweet onion. I love the Andes sweets, or, if you can get it, my all time favorite is Vidalia! Throw the chopped onion in with the cauliflower along with two tablespoons butter.
When the cauliflower is just about cooked through and the water has boiled down, throw in bouillon cubes. Sprinkle flour over the cauliflower and mix in.
Turn down the heat and pour in half-n-half, rest of water, and egg. When the soup has heated up, add Swiss cheese. Cook until thicken.
Once the cream has been added, DO NOT OVER HEAT!!!
This was the best cream-of soup that I have ever made. I would definitely make this again, and I plan to try other versions, like: mushroom, broccoli, potato... OH! I CAN'T WAIT!!