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Ingredients
1 Small cauliflower
2 Tablespoons butter
2 Tablespoons flour
3 Cups chicken stock
1/2 Cup whole milk
Salt & pepper to taste
1 Teaspoon lemon juice
Instructions
Slice trimmed cauliflower into thin pieces.
Melt butter in large saucepan, add flour and stir until lumps disappear.
Slowly pour in chicken stock, stirring constantly. Reduce heat and simmer 5 minutes before adding cauliflower.
Simmer until the cauliflower is tender. Puree soup using a stick blender and add milk. Mix in salt and pepper and lemon juice.