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Cream of cauliflower soup

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Ingredients/Components

flour - 1/4 c
butter - 1/4 c
light cream, scalded - 2 c
chicken broth - 4 c
head cauliflower - 1 item
dash of salt, white pepper and nutmeg - 1 item

How to make cream of cauliflower soup:

Cut up cauliflower and place in pan and cook for 10 minutes or until soft. Scald light cream by bringing cream to a slight boil. Melt butter in a big soup pot. Stir in flour. When well mixed, add chicken broth and cook until it begins to thicken slightly. Add scalded cream, cauliflower, salt, white pepper and nutmeg. Warm all together for 10 to 15 minutes. Do not boil.

Recipe categories: Soups & stews, Cauliflower, Bisques/cream soups.

Rating:

Average rating: 4, total votes: 6

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