| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 10 | Servings | |
INGREDIENTS
| 1 | lg | Head cauliflower; broken into flowerets |
| 1/2 | Head cabbage; cut in chunks | |
| 1 | Stick butter or margarine | |
| 1 | md | Onion; chopped (up to) |
| 4 | Ribs celery; finely chopped | |
| 1 | c | Flour |
| 4 | c | Chicken broth |
| 2 | c | Cream |
| Nutmeg & paprika to taste | ||
| 6 | oz | Pasteurized process cheese |
INSTRUCTIONS
Using large pot, barely cover cauliflower & cabbage with water. Bring to boil & cook until soft, reserving cooking water & 1/3 of the cauliflower. Puree the rest, plus cabbage, until smooth. In bottom of same pot, melt butter & saute the onion & celery until just tender. Stir in flour & cook 1-2 minutes. Slowly stir in chicken broth, add cooking liquid & bring to a boil. Reduce heat & add puree. Stir in cream. Add reserved cauliflower & sprinkle with nutmeg & paprika. Salt & pepper to taste. Add processed cheese in small pieces & stir to melt. Garnish with fresh chopped parsley, grated Cheddar cheese or Parmesan cheese. May be varied using broccoli or asparagus instead of the cauliflower. Serves 10. KIM CHOATE From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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