Cauliflower or broccoli soup
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Cauliflower or broccoli soup
  Cauliflower    Vegetables    Broccoli    Soups  
Last updated 6/12/2012 12:46:54 AM. Recipe ID 7393. Report a problem with this recipe.
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      Title: Cauliflower or broccoli soup
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      1    Cauliflower head; or
           -2 lb Broccoli)
      4 c  Chicken stock
           -homemade preferred
      2    Onions; chopped
      2    Celery rib; chopped
    1/4 c  Whipping cream
    1/8 ts Nutmeg
 
  Trim the cauliflower's leaves or the broccoli's tough stems. Cut into
  medium to small pieces.     Bring the chicken stock to a boil in a
  large pot.  Add the cauliflower or broccoli pieces and the onion and
  celery. When the stock returns to boil, reduce heat and simmer for 10
  to 15 minutes until the cauliflower or broccoli is tender and can be
  pierced with a fork. Do not overcook.     Drain the vegetables and
  reserve the stock. Set aside eight of the nicest-looking florets for
  garnish. Using a food processor or blender, puree the cooked
  vegetables, gradually adding the hot stock. It might be necessary to
  do this in batches. Return the puree to the pot, place over low heat
  and stir in the cream. Pour the soup into serving bowls and garnish
  with the reserved flowerets and a pinch of nutmeg. Serve immediately.
  Serves 6 to 8.
 




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Recipe ID 7393 (Apr 03, 2005)

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