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CAULIFLOWER SOUP 2 Tbsp. butter 1 Tbsp. olive oil 1 medium onion, coarsely chopped 6 to 8 scallions, chopped 1 clove garlic, minced 2 stalks celery, chopped 2 medium cauliflower, cored and coarsely chopped 1/2 tsp. salt 1/2 tsp. curry powder (optional) 1/8 tsp. pepper 1/2 tsp. dried thyme 1 tsp. dried basil 1 tsp. dried savory or marjoram 6 c. water 2 vegetable bouillon cubes In heavy soup kettle, melt butter. Add oil, onion, scallions, garlic, celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and vegetable cubes. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small amounts in blender until smooth and creamy. Reheat, adding 1/8 teaspoon ground nutmeg, if desired. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |