Cream of cauliflower soup #1

Yield: 10 Servings

Measure Ingredient
1 large Head cauliflower; broken into flowerets
½ Head cabbage; cut in chunks
1 Stick butter or margarine
1 medium Onion; chopped (up to)
4 Ribs celery; finely chopped
1 cup Flour
4 cups Chicken broth
2 cups Cream
Nutmeg & paprika to taste
6 ounces Pasteurized process cheese

Using large pot, barely cover cauliflower & cabbage with water. Bring to boil & cook until soft, reserving cooking water & ⅓ of the cauliflower.

Puree the rest, plus cabbage, until smooth. In bottom of same pot, melt butter & saute the onion & celery until just tender. Stir in flour & cook 1-2 minutes. Slowly stir in chicken broth, add cooking liquid & bring to a boil. Reduce heat & add puree. Stir in cream. Add reserved cauliflower & sprinkle with nutmeg & paprika. Salt & pepper to taste. Add processed cheese in small pieces & stir to melt. Garnish with fresh chopped parsley, grated Cheddar cheese or Parmesan cheese. May be varied using broccoli or asparagus instead of the cauliflower. Serves 10.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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