2 onions, chopped
1 garlic clove, quartered
1 celery stalk, chopped
1 bay leaf
1/4 tsp nutmeg
10 oz canned chicken stock, sodium reduce, d
1 cauliflower, chopped
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 tbsp fresh chive, chopped
Directions
In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg,
chicken stock and 3 cups water; bring to boil. Reduce heat to medium;
cover and simmer for 15 minutes. Add cauliflower; cover and cook for
15 minutes or until cauliflower is tender. Remove and discard bay
leaf.
Pure in food processor or blender in batches. Whisk in milk, salt and
pepper until smooth. Return to saucepan; heat through. Sprinkle with
chopped chives.
Per Serving: about 60 calories, 4 g protein, 1 g fat,
10 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Cauliflower Soup Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Recipes as an idea can be found far back into the distant past, at least as far into history as pharonic Egypt, and possibly even further. Interesting though that is, in the main part, these old cookbooks were just simple hieroglyphic instructions for meal preparation.
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We hope you enjoy this Cauliflower Soup recipe.
