Cauliflower Soup Recipe

Origin: Britain Period: Traditional

Ingredients

400g sliced cauliflower florets
400ml chicken broth
250ml milk
400ml cream of potato soup
2 tbsp cornflour (cornstarch)
60ml cold water

Cauliflower Soup Preparation:

Method:

In large, covered, saucepan cook cauliflower in the chicken broth until tender. Set aside, but do not drain. Meanwhile, gradually add milk to the potato soup in a bowl and mix well. Blend 60ml cold water with the cornflour and stir into the soup mixture. Pour soup mixture over cauliflower and cook until thickened. Serve garnished with diced ham or grated cheese.

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