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Danish Cauliflower Soup
1 lg. head of cauliflower
4 tbsp. margarine
4 tbsp. flour
5 c. chicken broth
1/2 c. minced onion
1 c. minced celery
1 c. half and half cream
Salt & pepper to taste
Break cauliflower into flowerettes. Boil in chicken broth until tender. Remove from broth and mash with fork. Save broth. Melt margarine. Saute celery and onions. Add flour and mix well. Add chicken broth a little at a time, stirring to keep smooth. Simmer about five minutes. Add the cauliflower and half and half cream. Heat thoroughly. Do not boil. Freezes well. Serves 5 to 6 people.
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