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Featured In-Season Recipe
Jersey Fresh Cream of Cauliflower Soup
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6 cups chicken broth
1/2 cup Jersey Fresh onions, chopped
1 cup Jersey Fresh celery, chopped
1/4 cup Jersey Fresh carrots, chopped
1 head Jersey Fresh cauliflower, broken into little pieces
1 TB Jersey Fresh parsley, chopped
1/2 cup butter or margarine
3/4 cup flour
2 cups milk
1 cup half-and-half
1 tsp salt
1/2 tsp pepper
Jersey Fresh chives for garnish, optional

  1. Cook onions, celery and carrots in chicken broth for 5 minutes.

  2. Stir in cauliflower and parsley.

  3. Reduce heat and simmer until vegetables are tender (break up cauliflower with spoon into smaller pieces if necessary)

  4. In a separate sauce pan, melt the butter. Stir in flour to make a smooth paste.

  5. Beat with wire whisk and gradually add milk. Cook stirring constantly until thick and creamy.

  6. Remove sauce from heat and stir in half-and-half.

  7. Stir the cream sauce into the vegetables.

  8. Season with salt and pepper, to taste

Contributed by Olga Nelson, North Brunswick, NJ

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