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  • Posted February 23, 2013 by
    Violettewebb
    Location
    Prince Edward Island

    More from Violettewebb

    Cream Of Cauliflower Soup

     

    Adapted from Country French Cooking by the editors of Sunset magazine

     

    Serve this creamy diet soup recipe with a pinch of ground nutmeg and a tiny pat of butter.

     

    Ingredients

     

    3 cups chicken or beef stock
    1 large cauliflower head (about 2 lbs.), leaves and stalk removed
    4 medium leeks (white parts only), chopped
    1 medium potato, peeled and diced
    2 chicken bouillon cubes
    2/3 cup whipping cream
    Ground nutmeg
    Salt
    Freshly ground pepper

     

    Slice the cauliflower.

     

    Place a 3 quart pan over high heat. Add the stock, cauliflower, leeks, potato, and bouillon. Bring to a boil. Cover and reduce heat, simmering 15 to 20 minutes, or until vegetables are tender.

     

    Using an immersion blender, puree the vegetables. Add the cream and ¼ teaspoon of nutmeg. Season with salt and pepper and heat through.

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