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Cream of Cauliflower Soup

Guest Author - Sandy Moyer

Cream of Cauliflower Soup

  • 1 cup water
  • 1 1/2 cups small cauliflower pieces
  • 1 medium potato, peeled and cut into cubes
  • 2 T. butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 cups chicken broth
  • 1 tsp. celery salt
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup milk
  • 1/2 cup half & half
  • 1 /2 cup milk
  • shredded cheddar cheese for garnish

Preparation -
In a pot or a large saucepan, bring water to a boil. Add cauliflower and potatoes and simmer for 10 minutes, then set aside. Melt butter in a skillet. Add onion and garlic and saute just until onion in barely tender. Add to the cauliflower/potato mixture. Stir in the chicken broth and seasonings and bring to a boil. Reduce heat and simmer for about 3 or 4 minutes. Remove from heat and allow to cool for about 20 minutes. Pour mixture into a blender or food processor and puree until smooth. Return to pan. Stir in the half & half and milk. Mix well, then simmer for about 5 minutes. Serve piping hot. Top individual servings with shredded cheddar cheese.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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