SOUP RECIPE - 574
KRIS'
FAVORITE
CAULIFLOWER
SOUP
1 lg. head fresh cauliflower, separated into sm. flowerets
2 c. water
1/2 c. onion, chopped
1/4 c. margarine
1/2 c. unsifted flour
2 tbsp. chicken flavor instant bouillon or 6 chicken bouillon cubes
2 c. (8 oz.) mild Cheddar cheese,
shredded
2 c. milk
1/8 to 1/4 tsp. ground nutmeg
Parsley, chopped
Paprika
In medium saucepan, cook cauliflower in 1 cup water until tender; drain, reserving liquid.
Reserve 1 cup cauliflower.
In blender, blend remaining
cauliflower and reserve liquid.
Set aside.
In large heavy saucepan, cook onion
in margarine until tender; stir in flour.
Gradually add remaining 1 cup water
and bouillon, stirring until well blended and thickened.
Stir in mashed cauliflower, reserved flowerets and cheese.
Cook until cheese melts.
Add milk and nutmeg.
Heat over low heat.
Serve garnished with parsley and paprika.
Makes about 1 1/2 quarts.
SOUP RECIPE - 575
COLD
CURRY
SOUP
5 c. chicken broth
1 c. plain yogurt
1/2 c. whipping cream
Salt & pepper to taste
1 tsp. curry
2 egg yolks
Slices of cucumber
Bring chicken broth, yogurt, cream, curry and salt and pepper to a simmer.
Beat yolks in a cup.
Add small amount of liquid to yolks to heat slowly.
Add
all to soup.
Heat 2 minutes; stir constantly.
Allow to cool at least 4 hours. Pour over cucumber slices.
SOUP RECIPE - 576
CUCUMBER
SOUP
6 med. sized cucumbers, peeled
6 c. Campbell's chicken broth
2 cloves garlic, minced
6 tbsp. white vinegar
1 tsp. salt
4 c. sour cream
1 tomato, chopped Scallions, sliced Parsley, chopped
Blend cucumbers, broth and garlic in a blender or food processor.
Add vinegar, salt and sour cream.
Refrigerate 24 hours.
Garnish with tomatoes, scallions
and parsley.
This recipe can be made up to 2 days in advance and chilled.
|