* Exported from MasterCook *
CAULIFLOWER SOUP #2
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : soup
Amount Measure Ingredient -- Preparation Method
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2 cups water
1 medium cauliflower head -- separated into flowerets
1 medium onion -- sliced
2 tablespoons butter
2 tablespoons flour
1 cup water
1 tablespoon chicken bouillon granules
1/2 teaspoon celery salt
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup half and half
ground nutmeg
1. Heat 2 cups water to boiling in 3-quart saucepan; add cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour cauliflower and onion with water into blender or food processor. Cover and blend on high speed until smooth.
2. Heat butter in 3-quart saucepan until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, bouillon granules, celery salt, salt and pepper. Heat just to boiling. Stir in half-and-half. Heat just until hot. Sprinkle each serving with nutmeg.
Source:
"Betty Crocker "Fresh from the Garden""
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Per Serving (excluding unknown items): 98 Calories; 7g Fat (58.2% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 19mg Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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