Name: Cauliflower Soup
Ingredients: 2 c Water; 5 Bouillon cubes; 1/2 Head cauliflower; 1 qt Milk; 4 tb Flour; 1/2 lb Velveeta cheese

We are not to stand on the adversary’s ground by any attitude or disobedience. In so doing we give him a certain power over us which, while God will restrain in great mercy and kindness, He will not fully remove until we get fully on holy ground. We must therefore be armed with the breastplate of righteousness as well as the shield of faith, if we would successfully resist the prince of darkness and the principalities in heavenly places (Ephesians 6:12).

A.B. Simpson

CATEGORY	CUISINE	TAG	YIELD
Dairy		Soups	1	Servings

INGREDIENTS

2	c	Water
5		Bouillon cubes
1/2		Head cauliflower
1	qt	Milk
4	tb	Flour
1/2	lb	Velveeta cheese

INSTRUCTIONS

WHITE SAUCE
Take 2 cups water and 5 bouillon cubes. Put on stove and heat until cubes
are dissolved. Put in blender about 1/2 head cauliflower. Add finely
chopped and drained cauliflower to broth and simmer for about 10 minutes.
Make a white sauce of 1 quart milk and 4 tablespoons flour, rolling
measure. When thick, add about 1/2 pound Velveeta cheese. When cheese is
melted, add to broth. Can also use broccoli or broccoli and cauliflower.
P.S. I use my frozen cauliflower, which has been blanched a bit (about 1/2
quart). Usually I make double portion and use 1 quart frozen cauliflower.
If using fresh cauliflower, blanch a bit, but not too long.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”