My mother-in-law makes this soup which is my daughter’s favourite. She will eat the whole pot! When my MIL makes this, she “eyeballs” the amounts. I made it and measured the ingredients to give you an idea of how to make it. Just add more or less of whatever you want, to your taste.
Cream of Cauliflower Soup
1 celery stalk, chopped
½ to 1 small onion, chopped
1½ Tbsp butter
Parsley
3 cups chicken broth
1 cup Half-and-Half cream
2 Tbsp chicken soup base, or to taste
1 to 2 tsp curry powder, or to taste
1 Tbsp flour
1 cauliflower
1 carrot, grated
Break up cauliflower into flowerets. In large pot over medium heat, sauté onions and celery in butter. Add parsley while you stir them. Add cauliflower (reserve about a handful of small flowerets for adding at the end) and sprinkle the flour over the cauliflower. Stir and cook for about 1 minute then add chicken broth. Reduce heat to low and simmer for 20-30 minutes. With a potato masher, or handheld blender, purée the soup to desired consistency. Add the cream, chicken soup base, curry powder, shredded carrot, and reserved flowerets. Simmer for about 10-15 minutes, until flowerets and carrots are cooked. If soup thickens too much when it’s cooled, add more chicken broth to thin it out before reheating.