Cream of Cauliflower Soup

Contributed by Anne Castle Burgess



  • 4 oz. grated cheddar cheese

  • 2-10 oz. packages frozen cauliflower

  • 2 cans cream of celery soup

  • 2 cups milk

  • parsley



  • Cook cauliflower in 1 cup water until done.

  • Remove about 1 cup cauliflower florets, set aside for garnish.

  • Add cream of celery soup, milk, and cheese to remaining cauliflower.

  • Cook over medium heat until begins to boil.

  • Blend all in 2 cup batches until there are no large chunks, replace in pan.

  • Add reserved cauliflower, heat through.

  • Garnish with parsley.

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