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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
1 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)
paprika (optional)

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