Sunday, December 17, 2017

{soups-salads-and-salad-dressings} CAULIFLOWER SOUP

 

 
                     
* Exported from MasterCook *

                             CAULIFLOWER SOUP

Recipe By     :Debbie Ohlhausen, Chilliwack, British Colombia
Serving Size  : 8     Preparation Time :0:00
Categories    : soup                            Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  head of cauliflower -- broken into florets
  1             medium  carrot -- shredded
     1/4           cup  celery -- chopped
  2 1/2           cups  water
  2          teaspoons  chicken bouillon or 1 vegetable bouillon cube
  3        tablespoons  butter
  3        tablespoons  flour
     3/4      teaspoon  salt
     1/8      teaspoon  pepper
  2               cups  2% low-fat milk
  1                cup  cheddar cheese -- shredded
     1/2  to 1 teaspoon  hot pepper sauce -- optional

1.  In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon.  Bring to a boil.  Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

2.  In a large saucepan, melt butter.  Stir in the flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Reduce heat.  Stir in the cheese until melted.  Add hot pepper sauce if desired.  Stir into the cauliflower mixture.

Description:
  "Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest night.  We like it with hot pepper sauce. --Debbie Ohlhausen, Chilliwack, British Columbia"
Source:
  "Taste of Home  2017"
Yield:
  "2 quarts"
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Per Serving (excluding unknown items): 141 Calories; 10g Fat (64.9% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 394mg Sodium..  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : TEST KITCHEN TIPS:  Feel free to use 2 1/2 cups of chicken or vegetable broth instead of water and bouillon.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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