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Cauliflower Soup

2 Onions, chopped
1 Garlic clove, quartered
1 Celery stalk, chopped
1 Bay leaf
1/4 ts Nutmeg
10 oz Canned chicken stock, sodium reduced
1 Cauliflower, chopped
1 c Milk
1/2 ts Salt
1/2 ts Pepper
2 tb Fresh chive, chopped


In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.

Pure in food processor or blender in batches. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.


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