When I was getting ready to fix lunch today, I found three containers of leftovers – steamed cauliflower, mashed potatoes and some carrots from our Sunday roast beef dinner. I decided to use everything up and make a cauliflower soup which had a great flavor and was thick and substantial. It made a nice lunch along with a warm roll on a chilly November day.
CREAMY CAULIFLOWER SOUP
- 3 slices bacon
- ½ cup chopped onion
- ¾ cup chicken broth
- 1 Tblsp. all-purpose flour
- 1 cup milk
- 1 cup mashed potatoes
- 2 cups steamed cauliflower, cut into bite-sized pieces
- 1 cup cooked baby carrots, cut into slices
- Salt/pepper to taste
Remove bacon to drain on a paper towel. In the bacon grease, brown the chopped onion until soft. Add the chicken broth. Turn up heat to medium-high.
In a small cup, mix together the milk and flour; add to broth mixture. Add the mashed potatoes and stir or whisk until smooth. Stir in the cauliflower and carrots. Continue to cook over medium-high heat until bubbly and hot, stirring occasionally.
Place soup in bowls and sprinkle with reserved bacon which has been crumbled.
Makes 3 to 4 servings.