Cream Of Cauliflower Soup Recipe
Ingredients
| 1 10-Ounce Package Frozen Cauliflower | ||
| Chicken broth | 1 10 3/4 Ounce, condensed | |
| Mace | 1/2 Teaspoon | |
| 1 10-Ounce Package Frozen Chopped Broccoli | ||
| Mustard seed | 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Skim milk | 3 3/4 Cup (16 tbs) | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
Directions
1. Cook cauliflower, covered, in 1/2 cup broth for 5 to 8 minutes or until tender. Do not drain. Process in blender with mace until smooth.
2. Cook broccoli covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes or until tender.
3. Saute onion in margarine until tender. Add flour, salt, and pepper. Add milk Cook, stirring, until thickened.
4. Add cauliflower and broccoli mixtures and cheese to sauce. Cook and stir until just heated through and cheese is melted.
2. Cook broccoli covered, in remaining broth with mustard seed and dill weed for 5 to 8 minutes or until tender.
3. Saute onion in margarine until tender. Add flour, salt, and pepper. Add milk Cook, stirring, until thickened.
4. Add cauliflower and broccoli mixtures and cheese to sauce. Cook and stir until just heated through and cheese is melted.
Chef
