GOLDEN CAULIFLOWER SOUP
Makes 1 1/2 to 2 quarts. From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Nanette Grove of Moorhead, Minnesota (where I go to school!)
Provided by BeccaB3c
Categories Cauliflower
Time 35m
Yield 1 1/2-2 quarts, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, cook cauliflower in 1 cup water until tender.
- Reserve 1 cup cooked flowerettes.
- In blender or food processor, blend remaining cauliflower and liquid; set aside.
- In large heavy saucepan, cook onion in butter until tender; stir in flour.
- Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
- Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
- Cook and stir until cheese melts and mixture is hot (do not boil).
- Serve garnished with green onion or parsley.
Nutrition Facts : Calories 549, Fat 39.5, SaturatedFat 24.6, Cholesterol 117.4, Sodium 1114.5, Carbohydrate 27.6, Fiber 4, Sugar 4.9, Protein 23.4
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