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Full Online Book HomeLearning KitchenVegetables - Creamy Cauliflower Soup
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Vegetables - Creamy Cauliflower Soup Post by :langdon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2668

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Vegetables - Creamy Cauliflower Soup

1 med. head cauliflower
1/3 cup finely-chopped onion
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
3 chicken bouillon cubes
5 cups milk
1 cup shredded Cheddar cheese
Parsley


Break cauliflower into flowerets. Cook in small amount of boiling salted water until tender. Drain well; chop coarsely.

Saute onion in butter until tender, blend in flour, salt and bouillon cubes. Gradually stir in milk. Add cauliflower. Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a slow boil. Add cheese, stir until melted. Garnish with parsley

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1 small Head cauliflower 1 medium Onion, chopped 1 small Green pepper, chopped 1/4 cup Butter or margarine 3 tablespoons All-purpose flour 1 (14 1/2 oz.) can Whole tomatoes, chopped 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/2 cup (2 oz.) shredded cheddar cheese Preheat oven to 350° F.Wash cauliflower and break into flowerets. Cook, covered, in a small amount of boiling salted water 10 minutes or until crisp/tender; drain. Set aside. Saute onion and green pepper in butter in a large saucepan until tender; add flour, stirring well. Cook 1 minute, stirring constantly. Stir in cauliflower, tomatoes, salt, and pepper, mixing
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4 T. Olive Oil 2 T. butter 2 Leeks, chopped 1 lg. onion, chopped 1 C. chopped celery 3 cloves garlic, minced or pressed 1 C. grated carrot 1 large head of Cauliflower cut into flowerettes 8 C. chicken broth 1 C. heavy cream 1 1/2 C. Gruyere or cheddar cheese Melt butter and oil in heavy large pot. Add onions, leeks and garlic and saute until golden (be sure these are golden). Add celery, carrots and cauliflower and saute for 3-5 minutes. Add broth and bring to a boil.Reduce heat, cover and simmer for 15-20 minutes. Cool slightly
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