"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Cauliflower Soup Recipe

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This recipe for Cream of Cauliflower Soup, by , is from The Sampson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kurt Sampson
Added: Saturday, December 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
head cauliflower, cut into 2 cups celery, cut into slices
bite size chunks (about 3 cups) 2 packets low sodium chicken broth
1/8 tsp. dill weed 1/8 tsp. ground sage
ground pepper 2 tbsp. flour
1 c. 1 % Extra Light Milk 3 oz. reduced fat sharp cheddar
cheese, grated

Directions:
Directions:
In covered medium or large saucepan, boil first three ingredients until tender (for about 5 minutes). Puree broth and vegetables with blender or food processor until smooth. Return to pan. Add spices. Add flour to measuring cup. Mix in just enough milk to make a thin paste. Add the remaining milk and stir until smooth and well blended. Add to vegetable puree along with grated cheese. Simmer on medium-low heat until soup has thickened and the cheese has melted, stirring occasionally.

Number Of Servings:
Number Of Servings:
Makes 4 servings
Personal Notes:
Personal Notes:
Nob Hill Recipe Box - January 1991

 

 

 

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