"The belly rules the mind."--Spanish Proverb

Cauliflower Soup Recipe

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

Contributor:  
Contributor:  
Carla Rutherford
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1-lb. bag frozen cauliflower
1 c. frozen broccoli
1 carrot, diced
4 c. water
3/4 c. sliced celery
1/2 c. diced onion
1 c. heavy whipping cream
4 T. margarine
4 T. flour
3 c. water
2 T. chicken bouillon
1-1/2 t. salt
/4 t. white pepper

Directions:
Directions:
In large 3 quart saucepan or Dutch oven, heat 4 cups water to boiling. Add vegetables, cook until tender. Mash cauliflower and vegetables. Heat margarine in large saucepan over low heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 3 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, chicken bouillon, salt, and pepper. Heat to just boiling. Remove from heat and stir in cream. Heat until hot, but do not boil.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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