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Autumn's Best Cream Of Cauliflower Soup

recipe at a glance
Rating: 4/5 4 stars
1 review
1 comment

ready in: 1-2 hrs
serves/makes:   8
  

recipe id: 71567
cook method: stovetop

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ingredients

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

directions

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.

added by

gloriafry44

nutrition

212 calories, 12 grams fat, 22 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com



REVIEW: recipe rating
Made a few modifications to give this soup some more flavor. First, use butter not margarine. Don't overcook the cauliflower. Use cream not half and half. Add salt to taste. I also added some nutmeg to taste.



Guest at CDKitchen.com
Jan 25, 2009

Guest Foodie
COMMENT:
I made this soup and it had absolutely no flavor.