Cream of Cauliflower Soup
But if at first you don't succeed -- try, try again.
I had some left over cauliflower and half-n-half and some determination, so I decided to make cream of cauliflower soup.
I found recipes for cream of mushroom and cream of celery so I took some ideas from them and then just had to wing it. I've made lots of from-scratch pudding and thought the base for the soup would be very much like that.
Chop up half a head of cauliflower. Throw into a sauce pan half covering with water. Cook on medium heat.
Finely chop one thick slice of sweet onion. I love the Andes sweets, or, if you can get it, my all time favorite is Vidalia! Throw the chopped onion in with the cauliflower along with two tablespoons butter.
When the cauliflower is just about cooked through and the water has boiled down, throw in 3 chicken boullion cubes. Sprinkle about 1/8 cup flour over the cauliflower and mix in.
Turn down the heat and pour in two cups half-n-half, two cups water, and one egg mixed well. When the soup has heated up, add 1/8 cup chopped swiss cheese. Cook until thicken.
Once the cream has been added, DO NOT OVER HEAT!!!
This was the best cream-of soup that I have ever made. I would definitely make this again, and I plan to try other versions, like: mushroom, broccoli, potato... OH! I CAN'T WAIT!!