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Cauliflower Vichyssoise with Cardamom
1 lg Cauliflower
2 tb Olive oil
1 lg Clove garlic; minced
1/2 md Jalapeno; minced
2 md Onions; chopped
1/2 ts Ground cardamom
1/8 ts Ground mace
4 1/2 c Chicken broth
Fresh parsley; minced
Chop cauliflower coarsely. Heat oil in a large saucepan over med
heat. Add garlic, jalapeno pepper (seeded), onion, cardamom and mace
and sauté until veggies soften, about 5 minutes. Add cauliflower and
stock. Bring to a boil and simmer, covered, until all veggies are
tender, about 25 minutes. Puree soup in a blender or food processor.
Add salt and pepper to taste. Sprinkle each serving with the minced
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