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Cauliflour Soup Recipe

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This recipe for Cauliflour Soup, by , is from The Herman & Dorothy Scholer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Conner

Category:
Category:

Ingredients:  
Ingredients:  
4 T butter
1/2 cup diced onion
1 carrot finely diced
1 stalk celery finely diced
1 to 2 heads cauliflower
2 T fresh parsley
2 quarts chicken broth
6 T flour or 3 T cornstarch
2 cups whole milk
1 cup half and half
1 to 4 tsp. salt as desired
1 cup sour cream

Directions:
Directions:
In a sauce pan or Dutch oven, melt butter and cook onion, carrot, and celery until tender. Add cauliflower and cook on low heat for 15 minutes. Add chicken strock and parsley, bring to a boil, and simmer. Mix milk and thickener. Add milk mixture to soup and cook until thick. Add half and half; cook 15 to 20 minutes. Temper sour cream with two ladles of soup then mix with rest of soup. Serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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