Autumn's Best Cream Of Cauliflower Soup
ready in: 1-2 hrs
recipe id: 71567
cook method: stovetop
3 pounds cauliflower
3 medium potatoes
2 1/2 cups water
2 1/4 teaspoons salt
2 teaspoons margarine
1 large rib celery, minced
1 small onion, minced
3 cups half and half
1/4 teaspoon white pepper
parsley, for garnish
About 1 hour before serving, separate cauliflower into florets. Peel and cut potatoes into cubes.
In large kettle, over high heat, heat cauliflower, potatoes, water and salt to boiling; reduce heat to low. Cover. Simmer 30 minutes or until cauliflower and potatoes are fork tender. Don't drain.
Meanwhile, in large pan over medium heat, in hot margarine, cook celery and onion until tender, about 15 minutes. Stir occasionally.
With potatoes masher or slotted spoon, mash cauliflower and potatoes with cooking liquid in kettle (mixture will be lumpy). Add celery mixture, half and half and pepper.
Over medium heat, heat soup just to boiling. Garnish with parsley sprigs.
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