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Cauliflower Soup




Source of Recipe


�Nice �N Easy Family Cookbook�, Volume 4


Recipe Introduction


Click on the link below to see a color photo of this recipe



Recipe Link: http://communities.msn.com/RecipesForNonCooks/soupsampstews.msnw

List of Ingredients




9 ounces cauliflower, broken into small flowerets

1/4 cup butter or margarine

1onion, chopped

1 potato, thinly sliced

1-1/4 cups chicken broth

1-1/4 cups milk

1/2 cup grated Cheddar cheese

Salt and pepper to taste

GARNISH:
4 tablespoons light cream

1/4 cup grated Cheddar cheese

1 tablespoon chopped parsley


Recipe



1. Melt the butter or margarine in a large saucepan; add the onion and saut� gently for 5 minutes until soft. Add the cauliflower flowerets and potato slices. Cover and cook for 10 minutes.

2. Stir in the broth, bring to a boil, then cover and simmer for about 25 to 30 minutes or until all the vegetables are very soft.

3. Transfer to a blender and work until smooth. Return the pur�e to the rinsed-out saucepan and stir in the milk.

4. Heat the pur�e gently until simmering, then remove from heat and stir in the grated cheese. Season to taste with salt and pepper.

5. Pour the soup into individual soup bowls and swirl 1 tablespoon cream into each in a light feathery pattern over the entire surface of the soup. Place a quarter of the remaining cheese on each and sprinkle a little chopped parsley over the top.

Serves 4
Calories 300