*  Exported from  MasterCook  *

                        Cream of Cauliflower Soup

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      lg            cauliflower
                        water to cover
     1/4  C             celery -- minced
     1/2  C             butter
     1/3  C             flour
   8      C             chicken stock
   4      C             milk -- or cream
                        salt -- to taste
                        paprika -- to taste
                        grating of nutmeg
                        cheddar cheese -- grated, optional

cook cauliflower until tender. Drain reserving liquid and about 1/3 C of the florets
 of each head. Take the remainder of cauliflower and put through food processor or
 blender until finely minced. Set aside Saut onions and celery in 1/2 C butter, cooking 
until tender. Stir in flour to make a roux, remove form heat when flour is golden.
 Combine reserved cauliflower liquid in a large saucepan with minced cauliflower
, onions, celery roux, chicken stock and cook until slightly thickened. Cool slightly 
then add rich milk or cream, the florets and the seasonings. Heat through and serve
 immediately. This maybe made au gratin simply by adding grated cheese on top of
 each hot bowl of soup before serving makes 12 C

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NOTES : This sounds complicated, but it really isn't. Serve with grill cheese sandwiches for a quick meal PRODIGY(R) interactive personal service      07/31  06:26 AM

Board:      FOOD BB
Topic:      FOOD SOFTWARE
Subject:    R:MCII-NEW FORMATS

To:     GDBV26A    Susan Fairbairn       Date:    7/31/94 From: GDBV26A    Susan Fairbairn       Time:    12:55AM ET