| French Cauliflower Soup
1 head cauliflower, cut in flowerets
5 cups of chicken stock
1/4 cup of finely chopped celery
1/4 cup of flour
Sliced green onion
1/2 cup of uncooked rice
1 cup of milk or half and half
Salt and pepper
Snipped watercress or parsley |
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Put cauliflower, stock, rice and celery into a large saucepan. Bring to boiling; simmer until cauliflower is crisp but tender and rice is cooked (about 10 minutes). Gradually add milk to flour, blending until smooth; stir into soup. Bring to boiling stirring constantly until thickened. Season to taste. Sprinkle each serving with green onion, watercress or parsley. 6 servings. |
