Cauliflower Soup Recipe
Summary
Cooking Time25 MinDifficulty LevelMedium
Health IndexHealthyServings8
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Potato | 3 Ounce, pared | |
| Water | 1 Cup (16 tbs) | |
| Skim milk | 1 Cup (16 tbs) | |
| All-purpose flour - 1 tbsp + 1 tsp | ||
| Salt | 1 Teaspoon | |
| White pepper - a dash | ||
| Ground nutmeg - a dash | ||
| Frozen cauliflower - 1 cup, cooked till tender-crisp | ||
| American Cheese | 2 Ounce, diced | |
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
1. In a two quart saucepan, add onions and potatoe, cover with waterand allow to boil with the lid on
2. Cook over high heat until the potato is crip tender, say five minutes or more
3. In a small bowl, mix together the milk and flour, stirring till the flour is completely blended
4. Add the milk mixture into the potato mixture and, add salt, pepper and nutmeg and mix it all well
5. Turn the heat down to medium and cook without a lid until liquid is smooth adn thick, say ten minutes
6. Add cauliflower, cheese and parsley into it and cook until the cheese melts and cauliflower cooks through
SERVING
7. Serve as appropriate
1. In a two quart saucepan, add onions and potatoe, cover with waterand allow to boil with the lid on
2. Cook over high heat until the potato is crip tender, say five minutes or more
3. In a small bowl, mix together the milk and flour, stirring till the flour is completely blended
4. Add the milk mixture into the potato mixture and, add salt, pepper and nutmeg and mix it all well
5. Turn the heat down to medium and cook without a lid until liquid is smooth adn thick, say ten minutes
6. Add cauliflower, cheese and parsley into it and cook until the cheese melts and cauliflower cooks through
SERVING
7. Serve as appropriate
Chef
