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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 fresh parsley.


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