| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Cauliflower |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
(10 oz. each) cauliflower |
| 1/3 |
c |
Chopped celery |
| 1/2 |
ts |
Curry powder |
| 1/2 |
ts |
Salt |
| 2 |
c |
Chicken broth |
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
Flour |
| 2 1/2 |
c |
Milk |
|
|
Chopped chives |
INSTRUCTIONS
1. In medium saucepan cook frozen vegetable and seasonings listed above in
chicken broth as indicated on package directions.
2. Puree in blender or food processor. Strain, if desired; set aside.
3. In same saucepan melt butter or margarine. With wire whisk, stir in
flour and cook, stirring constantly, until smooth and bubbly, about 1
minute.
4. Slowly blend in milk. Bring just to a boil, stirring frequently with
whisk.
5. Stir in pureed vegetable mixture; heat through. Garnish if desired.
Makes 6 cups
160 calories per cup.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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