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CATEGORY CUISINE TAG YIELD
Meats, Dairy Soup 10 Servings

INGREDIENTS

1 Head cauliflower, broken
into flowerets
1/2 Head cabbage, cut in chunks
1 Stick butter or margarine
1 Onion, chopped
3 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 187
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 35.5mg
Sodium: 1179.9mg
Potassium: 280.1mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: 2.2g
Protein: 9.8g


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