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Golden Cauliflower Soup

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“Makes 1 1/2 to 2 quarts. From "Simply Delicious"- a cookbook of Herberger's Employee Family Recipes. Submitted by Nanette Grove of Moorhead, Minnesota (where I go to school!)”
READY IN:
35mins
SERVES:
4-6
YIELD:
1 1/2-2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, cook cauliflower in 1 cup water until tender.
  2. Reserve 1 cup cooked flowerettes.
  3. In blender or food processor, blend remaining cauliflower and liquid; set aside.
  4. In large heavy saucepan, cook onion in butter until tender; stir in flour.
  5. Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
  6. Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
  7. Cook and stir until cheese melts and mixture is hot (do not boil).
  8. Serve garnished with green onion or parsley.

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