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Cauliflower Soup

4 c Chicken stock
1 c Onions; finely chopped
3 c Cauliflower flowerets; fresh
1 md Carrot; thinly sliced
1 c Skim milk
1 c Evaporated skim milk
1 ts Salt
1/4 ts White pepper; ground
1/8 ts Ground nutmeg


In a large stockpot over medium heat, cook the stock and onions for 10 mins, stirring occasionally. Add the cauliflower and carrot and cook for 20 mins, or until vegetables are tender. Using a slotted spoon, transfer the carrots and cauliflower to a small bowl; mash them with a fork, then return to the pot. Add the milk, salt, white pepper and nutmeg; continue cooking for 25 mins, stirring often. Makes 6 cups.




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