Golden cauliflower soup

Yield: 1 1/2 to 2-q

Measure Ingredient
2 \N Frozen cauliflower or
1 \N Fresh cauliflower; separated
2 cups Water
½ cup Onion; chopped
⅓ cup Margarine or butter
½ cup Flour; unsifted
2 cups Milk
2 \N Instant chicken flavor bouillon or
2 \N Cheddar cheese; shredded
⅛ \N Ground nutmeg
\N \N Chopped onion or parsley

In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerets. In blender or food processor, blend remaining cauliflower and liquid; set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup of water, milk , and bouillon, stirring until well blended and thickened. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot ( do not boil). Serve garnished with green onion. Refrigerate leftovers.

Posted to Bakery-Shoppe Digest V1 #411 by Skeeter <prissb@...> on Nov 23, 1997

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