| Cream of Cauliflower
4 teaspoons of butter or margarine
3 tablespoons of flour
3/4 teaspoon of salt (I used none)
1/8 teaspoon of pepper
1 1/2 cup of vegetable stock and pulp
1 1/2 cup of skim milk - or exchange |
|
Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done. |
