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Cream of Cauliflower Soup
1 lg. steamed cauliflower
1/4 c. butter
2 tbsp. chopped onion
3 minced celery ribs
1/4 c. flour
2 cans chicken broth
2 c. milk or half & half
Pimento, chopped (about 2 pieces from jar)
Steam cauliflower until tender, reserving the water and about 1/3 of the florets. Put the remainder through a food mill or blender. Melt butter and add onion and celery, saute until tender; stir in flour. Add broth (or chicken stock) and reserved cauliflower water; stir slowly and bring to a boiling point. Add strained cauliflower and milk or cream. Reheat, but do not boil. Add florets and/or broccoli florets (for color) and chopped pimento and grated nutmeg, salt and paprika. May also be garnished with grated cheese.
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