Cream of Cauliflower Soup
If somebody says they don't like cauliflower, then they must have never tried this soup!
- 1/2 cup water
- 2 Tbsp butter
- 1/2 cup chopped carrots
- 1/4 cup chopped onions
- 2 cans condensed cream of chicken soup (11 oz, each)
- 2 cups milk
- 1 small can whole kernel corn (or about 1 cup frozen corn)
- 2 cups fresh or frozen cauliflower florets
- 1 cup shredded cheddar, provolone, or mozzarella cheese
- 1/2 tsp black pepper
Clean cauliflower and blanch for 3 minutes in boiling water. Drain. In a large pot, melt butter and saute onions and carrots until tender. Add water, soup and milk and bring to a boil.
Add the corn and cauliflower florets and cook 10 minutes over medium low heat. Stir in cheese a little bit at a time to avoid lumps. Adjust seasons to taste. Serve piping hot in soup bowls. Enjoy!