Recipe of the Week: Cream of Cauliflower Soup, by C.F.


  • 1 medium head of cauliflower, cut into flowerets
  • 1 stalk celery, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1 tsp salt
  • 1 pinch of white pepper
  • 1 qt of chicken or turkey broth
  • 1 cup of light cream
  • 1/2 tsp Worcestershire sauce
  • Nutmeg


  1. Combine the cauliflower, celery, onion, salt, pepper and broth in a pot.
  2. Cover and cook on low for about 6 hours or until vegetables are very soft. Add water as necessary to keep from boiling dry.
  3. Force the mixture through a sieve or puree in a blender
  4. Return to pot and add cream and Worcestershire sauce.
  5. Cook on high for 5 to 10 minutes to heat.
  6. Sprinkle with nutmeg

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