Title: Cream of Cauliflower Soup #1
Categories: Soup
Yield: 10 Servings

1 lg Head cauliflower; broken
-into flowerets
1/2 Head cabbage; cut in chunks
1 Stick butter or margarine
1 md Onion; chopped
3 -(up to)
4 Ribs celery; finely chopped
1 c Flour
4 c Chicken broth
2 c Cream
Nutmeg & paprika to taste
6 oz Pasteurized process cheese

Using large pot, barely cover cauliflower & cabbage with water. Bring to
boil & cook until soft, reserving cooking water & 1/3 of the cauliflower.
Puree the rest, plus cabbage, until smooth. In bottom of same pot, melt
butter & saute the onion & celery until just tender. Stir in flour & cook
1-2 minutes. Slowly stir in chicken broth, add cooking liquid & bring to a
boil. Reduce heat & add puree. Stir in cream. Add reserved cauliflower &
sprinkle with nutmeg & paprika. Salt & pepper to taste. Add processed
cheese in small pieces & stir to melt. Garnish with fresh chopped parsley,
grated Cheddar cheese or Parmesan cheese. May be varied using broccoli or
asparagus instead of the cauliflower. Serves 10.

KIM CHOATE

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.