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Fresh Cauliflower and Cheese Soup Recipe

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This recipe for Fresh Cauliflower and Cheese Soup, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large head cauliflower, broken into small florets.
1-2 carrots, peeled and sliced
2 tbsp. minced fresh onion
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
13 1/2 oz. can beef broth (or use 1 3/4 c. water and 2 tsp. beef bouillon granules, or make it vegetarian with veggie broth or base)
3 c. milk
2 c. grated sharp American cheese (I use 8 oz. cubed Velveeta)
1/4 c. snipped fresh parsley (I use parsley flakes)

Directions:
Directions:
Cook cauliflower and carrots in a small amount of boiling water, covered, until tender. Drain. Meanwhile, saute onion in butter until tender. Blend in flour, salt, and pepper. Gradually stir in broth and milk. Cook over medium heat, stirring constantly, until mixture reaches boiling point. Add cheese; stir until cheese melts. Add vegetables and parsley, and heat to serving temperature.

Number Of Servings:
Number Of Servings:
2 quarts
Personal Notes:
Personal Notes:
This is good with broccoli too, or with a combination of broccoli, cauliflower and carrots.

This recipe is from Shirley Van Wagenen

 

 

 

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