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Cauliflower Soup #1

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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soups 1 Servings

INGREDIENTS

1 sm Cauliflower – 1 1/4 lb.
1 sm Onion; thinly sliced
1/4 ts Dried thyme leaves
2 c Chicken broth
2 tb Butter or margarine
1 tb All-purpose flour
1 ds Ground mace or nutmeg
1 ds White pepper
2 c Half and half; (light cream)
1/2 c Shredded Fontina cheese
Chopped parsley; for garnish

INSTRUCTIONS

Cut out cauliflower core, remove outer leaves, separate into small
flowerets. Combine cauliflower in medium saucepan with onion, thyme and
chicken broth. Bring to boil. Reduce heat. Simmer, partially covered, until
cauliflower is tender, abut 10 minutes. Remove and reserve about 1/3 of the
cauliflower. Transfer remaining cauliflower mixture to food processor or
blender. Whirl until smoothly pureed. In 3 to 4 quart saucepan, melt butter
over medium heat; stir in flour, salt, mace (or nutmeg), and pepper. Cook
until bubbly. Remove from heat. Gradually mix in half and half. Cook,
stirring constantly, until mixture boils. Blend in cauliflower puree and
cheese. Heat, stirring occasionally, until steaming and cheese melts. Add
reserved cauliflower. Cook until heated through, about 3 minutes. Serve
sprinkled with parsley.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998

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