| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups |
3 |
Servings |
INGREDIENTS
| 1 |
md |
Cauliflower |
| 2 |
c |
Chicken stock |
| 1/4 |
c |
Butter or margarine |
| 1/4 |
c |
Chopped onion |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Milk |
| 1 |
c |
Grated medium Cheddar cheese |
|
|
Buttered bread crumbs for |
|
|
Garnish |
|
|
Parsley |
INSTRUCTIONS
Cook cauliflower in shicken stock until tender. Donot drain. Cool a bit.
Run through blender to desired texture. Set aside.
Melt butter in saucepan. Add onion and saute until limp. Do not brown.
Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and
thickens.
Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish
with buttered bread crumbs. Makes 5 cups.
From: "Company's Coming Soups & Sandwiches" by Jean Pare. Copyright 1987.
Published and Distributed by Company's Coming, Box 8037, Sta F, Edmonton,
Alberta, Canada T6H 4N9.
Submitted by Joe Sibley.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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