| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Soups |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped cauliflower |
| 2 |
tb |
Minced green onion |
| 2 |
c |
Water |
| 1/2 |
c |
WATKINS Cream Soup Base |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Milk |
| 1/8 |
ts |
WATKINS Tarragon |
| 1/8 |
ts |
WATKINS black pepper |
|
|
Garlic croutons |
INSTRUCTIONS
Combine first 3 ingredients in large saucepan;bring to a boil. Cover,
reduce heat, and simmer 15 minutes. Remove from heat and drain vegetables,
reserving liquid. Set vegetables aside. Return 1 1/2 cups of reserved
liquid to saucepan. Combine Cream Soup Base and next 4 ingredients;mix
until smooth. Stir into liquid in saucepan. Cook over medium heat until
thickened and bubbly. Stir in reserved vegetables;cook until thoroughly
heated. Pour into serving bowls and garnish with Garlic Croutons.
Garlic Croutons:
Cut French or Italian bread into 1/2-inch cubes. Brush lightly with
WATKINS Garlic Liquid Spice. Bake at 350 degrees until golden brown, about
12 to 15 minutes. Remove from oven and sprinkle with WATKINS Garlic and
Chives Seasoning;let cool on paper toweling.
Formatted for Meal-Master by: Diana Eichman
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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