| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Hot soups, Low fat, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 4 |
c |
Cauliflower; chopped |
| 2 |
c |
Sliced carrots |
| 1/2 |
c |
Chopped onions |
| 2 |
tb |
Chopped parsley |
| 4 |
|
Chicken bouillon cube |
|
|
Salt; to taste |
|
|
White pepper; to taste |
INSTRUCTIONS
1. In a 5-quart (or 5-L) saucepan, add all ingredients except salt and
white pepper. Cover and simmer until vegetables are tender (about 20
minutes).
2. Strain off and reserve most of the liquid. Place vegetables in a food
processor and puree.
3. Add pureed vegetables and reserved liquid back into the pot, add salt
and white pepper, and reheat.
NOTES : The recipe on Recipes Archive 14 used half the ingredients and made
about 1 quart (Litre). The soup was fairly thin. I may try increasing the
vegetable content and decreasing the water volume slightly. The carrots
make the soup look orange, unlike the usual near-white of typical
cauliflower soups.
Recipe by: adapted from http://www.pazsaz.com/foodarce.html, p.2of14
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Sep 19,
1998, converted by MM_Buster v2.0l.
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