| 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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