Cauliflower Creamy SoupCuisine: Parve Category: Soups Servings: 8 Ingredients:2 (14-1/2-ounce) cans chicken broth or hot water and consomme1 medium head cauliflower separated into flowerets (about 6-8 cups) 3/4 cup chopped celery (about 1 large stalk) 1/2 cup chopped onion (about 1 medium) 1 tablespoon lemon juice 2 tablespoons margarine 1/4 cup all-purpose flour 1-1/2 cups non dairy milk or dilute half and half 1/8 teaspoon pepper Dash of ground nutmeg Instructions:Heat 1 can broth to boiling in 3-quart saucepan. Stir in cauliflower, celery, onion and lemon juice. Heat to boiling; reduce heat to medium. Cover and cook 15 minutes or until tender; do not drain. Carefully pour about half the cauliflower mixture in blender. Cover and blend until of uniform consistency. Repeat with remaining cauliflower mixture; reserve. Melt margarine in 3-quart saucepan over low heat. Stir in flour. Cook, stirring constantly, until flour is absorbed; remove from heat. Stir in milk and remaining 1 can broth with wire whisk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in reserved cauliflower mixture, pepper and nutmeg. Taste and adjust seasoning. If too thick dilute with more broth. Heat until hot. 6-8 servingsClick Here To Return To The Recipe List This Page Generated By: |