Food recipes
Creamy Cauliflower Soup
Creamy Cauliflower Soup Ingredients: cauliflower, raw water, bottled, generic celery, raw onions, raw lemon juice, raw margarine, regular, 80% fat, composite, stick, without salt wheat flour, white, all-purpose, unenr...
Creamy Cauliflower Soup
Ingredients:
cauliflower, raw
water, bottled, generic
celery, raw
onions, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, nutmeg, ground
cream, whipped, cream topping, pressurized
Directions:
Break cauliflower into florets.
Heat first amount of water to boiling; add cauliflower, celery, onion and lemon juice.
Cover and cook until tender, about 10 minutes.
DO NOT DRAIN.
Blend vegetable mixture in blender or with hand blender until smooth.
Heat margarine in saucepan over low heat; stir in flour, cook stirring constantly until smooth and bubbly; remove from heat.
Stir in remaining amount of water; heat to boiling, stirring constantly; boil 1 minute.
Stir in vegetable mixture, bouillon, pepper and nutmeg; heat just to boiling.
Stir in cream; heat but do not boil.
Serve with grated cheese if desired.
Ingredients:
cauliflower, raw
water, bottled, generic
celery, raw
onions, raw
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
soup, chicken broth or bouillon, dry
spices, pepper, black
spices, nutmeg, ground
cream, whipped, cream topping, pressurized
Directions:
Break cauliflower into florets.
Heat first amount of water to boiling; add cauliflower, celery, onion and lemon juice.
Cover and cook until tender, about 10 minutes.
DO NOT DRAIN.
Blend vegetable mixture in blender or with hand blender until smooth.
Heat margarine in saucepan over low heat; stir in flour, cook stirring constantly until smooth and bubbly; remove from heat.
Stir in remaining amount of water; heat to boiling, stirring constantly; boil 1 minute.
Stir in vegetable mixture, bouillon, pepper and nutmeg; heat just to boiling.
Stir in cream; heat but do not boil.
Serve with grated cheese if desired.