"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

Creamy Cauliflower Soup Recipe

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This recipe for Creamy Cauliflower Soup, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Billings
Added: Wednesday, December 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cauliflower, trimmed and cut into 1-inch pieces
salt
3 tbsp. unsalted butter
1/4 c. all purpose flour
about 3 c. milk
freshly grated nutmeg
1/2 c. heavy cream
1/4 c. freshly grated Parmesan cheese

Directions:
Directions:
Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is very tender, about 10 minutes. Drain well. In a medium sauce pan, melt the butter over medium heat. Add the flour and stir well for 2 minutes. Very slowly stir in 2 cups of milk and salt to taste. Bring to a simmer and cook 1 minute, stirring constantly, until thickened and smooth. Remove from the heat. Stir in the nutmeg and cream. Transfer the cauliflower to a food processor or blender. Puree, adding a little of the sauce, if necessary, to make a thick soup. Pour into pan and heat gently to prevent scorching. Remove from the heat. Taste and adjust seasoning. Stir in the cheese and serve.

 

 

 

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