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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

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In a large pan over medium-low heat, cook the bacon until crisp.

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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.

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