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Cream of Cauliflower Soup

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“My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. I can't tell which newspaper this came from. This is a simple and flavorful soup!”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash cauliflower and remove stem and tough outer leaves. Place in a soup kettle with the 2 cups water, salt, and lemon juice. Cook, uncovered, for 5 minutes. Cover and cook 15 more minutes. Drain, reserving liquid. Cut cauliflower into small pieces.
  2. Melt butter in the kettle. Stir in flour. Cook 2 minutes.
  3. Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened.
  4. Add bay leaf, thyme, additional salt to taste, pepper, and cream. Cook, stirring, until thick and creamy.
  5. Add cauliflower pieces and cook another 5 minutes. Remove and discard bay leaf. Serve garnished with parsley.

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