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Cream of Cauliflower Soup

1 sm Head cauliflower; ( 3 cups broken into flowerets)
1 c Boiling water
1 c Rich Chicken broth; (or use canned Consomme)
1 ts Salt
2 tb Butter
3 tb Flour
1 c Water
1 c Cream or evaporated milk
1/4 ts Freshly grated onion
2 tb Chopped parsley


Drop cauliflowerets into boiling water. Boil uncovered for 6 minutes. Remove from heat, break up with a fork, but do not mash. Add chicken broth and salt to cauliflower and its cooking water and heat gently. In another saucepan melt the butter, blend in the flour thoroughly until smooth. Add water gradually and heat until mixture boils and thickens. Stir in the cream and add to cauliflower. Add onion, stir to blend, heat to boiling and serve garnished with parsley. 4 servings




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