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Cauliflower Soup Recipe

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

Margaret Tew
Added: Saturday, October 14, 2006


1 large head of cauliflower
1/2 pkg. neufchatel cheese
5 oz. Sharp American Cheese Spread
1 (2 1/2 oz.) jar of dried beef (optional)
1/4 to 1/2 c. instant potato flakes

Fill medium size pot halfway full of water. Bring to boil.
Add chopped cauliflower, and cook until tender. Use a
potato masher to mash or break up the cauliflower into
small pieces. Add neaufchatel cheese, and American
cheese. Cook until cheeses are melted. Add sliced
pieces of dried beef. (Optional) Thicken with potato
flakes. Season with salt and pepper.
You could probably use Velveeta cheese in place of the
cheese spread, or even cheddar cheese. We also don't
use the dried beef. However, you'll need to add more
salt for flavor. I add about a teaspoon of salt.

Personal Notes:
Personal Notes:
This is a great soup to serve with pumpkin muffins.




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