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)
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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