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Jersey Fresh Cream of Cauliflower Soup

Jersey Fresh Cream of Cauliflower Soup

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

Print Recipe Only

Jersey Fresh Cream of Cauliflower Soup
This is a QR Code
Scan here to get
this recipe on
your phone

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

Full Recipe Page