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Cream of Cauliflower Soup

by Sally Bernstein

Serves 6 -8

1 medium cauliflower

¼ cup butter
⅔ cup chopped onion
2 Tbsp. flour
2 cups chicken broth
2 cups light cream (or milk)
½ tsp. Worcestershire sauce
¾ tsp. salt
1 cup grated cheddar cheese

chopped chives or parsley for garnish

Break cauliflower into small flowerets & cook in boiling salted water. Drain & puree, reserving cooking liquid.

Melt butter; add onion & sauté until soft. Blend in flour & add broth, stirring constantly until mixture boils. Stir in 1 cup liquid from cauliflower (add water if necessary); cream; Worcestershire; salt; and cauliflower. Heat to boiling. Stir in cheese.

Serve with chopped chives or parsley.

©Sally Bernstein, 2006

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