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Creamy Cauliflower Soup

1 med. cauliflower
3 c. salted water
2 cloves garlic
1 tbsp. olive oil
1/2 c. light cream
Salt & pepper


Separate cauliflower into florets. Boil in salted water until tender (about 8 minutes). Drain, reserving 1 cup of liquid. Saute garlic, chopped finely, in olive oil. Put cauliflower water in blender, then cauliflower, garlic and oil. Blend thoroughly. At this point the mixture should be thick. Add light cream until the consistency is as you desire it. Add salt and pepper to taste. Serve hot or cold. Garnish with a small amount of sour cream, paprika or thin lemon slice.


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