Cauliflower Pepper Soup Recipe
Ingredients
| Cauliflower | 1 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Hot water | 1 Cup (16 tbs) | |
| 6 ounces pasteurized process cheese loaf cut into 1/2-inch cubes | ||
| Half and Half | 1/2 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon | ||
| Dash of ground nutmeg | ||
| Dash of ground allspice | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Paprika | ||
Directions
1. Place cauliflower and margarine in 2-quart casserole. Cover tightly and microwave on high (100%) until crisp-tender, about 2 minutes.
2. Stir in water, cheese, half-and-half, bouillon, nutmeg and allspice. Cover tightly and microwave on medium-high (70%) 3 minutes.
3. Stir in wine. Cover tightly and microwave until soup is hot, 2 to 4 minutes. Sprinkle green pepper and paprika over soup.
2. Stir in water, cheese, half-and-half, bouillon, nutmeg and allspice. Cover tightly and microwave on medium-high (70%) 3 minutes.
3. Stir in wine. Cover tightly and microwave until soup is hot, 2 to 4 minutes. Sprinkle green pepper and paprika over soup.
Chef
