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Cream of Cauliflower Soup
Cream of Cauliflower Soup

Cream of Cauliflower Soup

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 large fresh head of cauliflower, cut up, about 6 cups
4 medium potatoes, cut up, about 5 cups
2-1/2 cups water
4 tsp Weis Salt
2 Tbsp Blue Bonnet Margarine
1/4 cup minced fresh celery
2 Tbsp fresh onion
3 cups Weis Half-and-Half
1/4 tsp Weis Pepper
Pinch of parsley
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Let's Make It
1
Place cauliflower, potatoes, water and salt in Dutch oven. Cover and simmer 30 min or until fork tender.
2
In fry pan, add margarine, minced celery and onion and saute until tender.
3
After cauliflower and potatoes are tender, with a slotted spoon mash cauliflower and potatoes in their liquid. (mixture will be lumpy) add celery mixture. Then add half-and-half, pepper, and parsley. Over medium heat, heat soup just to boiling.
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