Yield: 10 Servings
|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|
|4 cups||Chicken broth|
|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, .