"Hunger is the best sauce in the world."--Cervantes

Cauliflower Soup Recipe

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This recipe for Cauliflower Soup, by , is from Eating with the Wades: Taste Buds' Delight, Waistlines' Dilemma, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lloyd Wade
Added: Saturday, February 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cauliflower
4 c. boiling water
2 c. milk, scalded
4 tbsps. butter
1/4 onion, finely chopped
4 tbsps. flour
2 tsps. salt
1/4 tsp. cayenne pepper
1 egg yolk, slightly beaten
2 tbsps. grated cheddar
Bacon bits, optional
Green onions, chopped, optional

Directions:
Directions:
Cook cauliflower in boiling water uncovered until tender. Remove from liquid with slotted spoon and place in blender or food processor and puree. Return to liquid and add scalded milk. Melt butter, add onion and saute until tender but not brown. Blend in flour, salt and cayenne and add to cauliflower mixture gradually, stirring constantly and cook five minutes. Add a small amount of hot liquid to egg yolk and add to soup and mix well. Serve in soup bowls and garnish as desired.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
As good as potato soup without all the calories.

 

 

 

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