"If the Amish
make it, you'll find it at Amish Pleasures."
Cream of Cauliflower Soup
| Puree the
cooked cauliflower and add the onion salt in food processor, blender or
food press. Set aside. In a heavy 2-quart saucepan, melt the butter.
Blend in the flour, salt, and pepper, stirring until well mixed. Remove
from heat, and add chicken broth and milk, stirring with a wire whisk.
Gradually add the cauliflower to the milk mixture. Simmer on low heat,
stirring constantly to prevent sticking, until soup is the consistency
desired-- approx. 10 minutes. Serve piping hot, garnished with freshly
grated cheese or a dash of paprika.
Makes 6 servings
cups cooked cauliflower
3 T. butter
2 T. all-purpose flour
1 t. salt
1/4 t. pepper
2 cups rich chicken broth
2 c. milk
1/2 t. onion salt
freshly grated cheese (optional)
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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