| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 8 |
c |
Milk |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Carrot, finely chopped |
| 6 |
oz |
Ham, cut into small pieces |
| 1 |
|
Head cauliflower |
| 1/2 |
c |
Sour cream |
| 2 |
ts |
Salt |
|
|
White pepper |
INSTRUCTIONS
In a saucepan bring the milk to a boil. Strain it through a fine strainer
into a large pot. Add the onion, carrot and ham. Cover partially and
simmer over medium heat for 10 minutes, taking care that it does not boil
over. Meanwhile remove the florets from the cauliflower head and chop them
coarsely. Measure out 4 cups and add to the soup. Simmer for 15 minutes
more. In a small bowl stir a little of the hot soup into the sour cream
until smooth. Add this mixture to the remaining soup along with the salt
and some white pepper to taste. Simmer briefly, stirring well. Adjust the
seasoning and ladle into warmed bowls. Serves 4-6.
Posted to EAT-L Digest 19 October 96
Date: Sun, 20 Oct 1996 15:52:42 -0500
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM>
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”