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CAULIFLOWER SOUP 1/2 c. chopped onion 3 oz. pared potato, diced 1 c. each: water and skim milk 1 Tbsp. plus 1 tsp. flour 1 tsp. salt dash each: white pepper and ground nutmeg 1 c. frozen cauliflower, cooked tender-crisp 2 oz. American cheese, diced 1 Tbsp. chopped parsley In a 2 quart saucepan combine onion and potato; add water, cover pan and bring to a boil. Cook over high heat until potato is tender-crisp, 5 to 7 minutes. In a small bowl combine milk and flour, stirring until flour is dissolved. Stir milk mixture into potato mixture; add salt, pepper and nutmeg; mix well. Reduce heat to medium and cook uncovered, stirring occasionally until liquid is smooth and thick, 5 to 10 minutes. Add cauliflower, cheese and parsley to saucepan; cook, stirring occasionally, until cheese is melted and cauli- flower is cooked through, 2 to 3 minutes. Serves 2, 253 calories each. 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. |