You are here

Cauliflower Soup

Tummy.Tucker's picture
Ingredients
  Onion 1⁄2 Cup (8 tbs), chopped
  Potato 3 Ounce, pared
  Potato 3 Ounce, pared, diced
  Water 1 Cup (16 tbs)
  Skim milk 1 Cup (16 tbs)
  All-purpose flour 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Salt 1 Teaspoon
  Pepper white 1 Dash
  White pepper 1 Dash
  Ground nutmeg 1 Dash
  Frozen cauliflower 1 Cup (16 tbs), cooked
  Frozen cauliflower 1 Cup (16 tbs), cooked till tender-crisp
  American cheese 2 Ounce, diced
  Parsley 1 Tablespoon, chopped
  Fresh parsley 1 Tablespoon, chopped
Directions

MAKING
1. In a two quart saucepan, add onions and potatoe, cover with waterand allow to boil with the lid on
2. Cook over high heat until the potato is crip tender, say five minutes or more
3. In a small bowl, mix together the milk and flour, stirring till the flour is completely blended
4. Add the milk mixture into the potato mixture and, add salt, pepper and nutmeg and mix it all well
5. Turn the heat down to medium and cook without a lid until liquid is smooth adn thick, say ten minutes
6. Add cauliflower, cheese and parsley into it and cook until the cheese melts and cauliflower cooks through

SERVING
7. Serve as appropriate

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy
Cook Time: 
25 Minutes
Servings: 
8

Rate It

Your rating: None
3.982145
Average: 4 (14 votes)