Cooking Class: French Cauliflower Soup

French Cauliflower Soup

This semester, I added to Laura’s curriculum cooking class.

After some time discussing the food pyramid, balanced diet, table setting, and cooking terms, Laura got started with cooking.
She made her first soup, deciding on French Cauliflower Soup. It was delicious!

Here is the recipe:

1 head cauliflower, cut in flowerets
5 cups chicken stock
1/2 c. rice
1/4 c. chopped celery

1 c. milk
1/4 c. flour
Salt and Pepper

1. Put cauliflowerets, stock, rice, and celery into  large saucepan.
Bring to boiling; simmer until cauliflower is crisp-tender and rice is cooked (about 10 minutes).

2. Gradually add milk to flour, blending until smooth; stir into soup. Bring to boiling, stirring constantly until thickened.
Season to taste.

3. You can garnish with green onion, watercress, or parsley.
Serves 6