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CREAMY CALIFLOWER SOUP
1
4
1
5
1
1
1
1
l/2
l/2
Cups potatoes (chunks)
Cups water or light broth
Cups chopped pale celery
Cups cauliflower (l head)
Small onion
Whole clove garlic
Tablespoon olive oil
Teaspoon salt
Pinch of fresh ground pepper
1.
2.
3.
Cook potatoes and celery in water or broth until done.
Add cauliflower and cook until tender.
While vegetables are cooking sauté the onion and garlic in the
olive oil.
4.
Puree the vegetables and the onion and garlic until smooth. Add
spices and reheat very gently.
Makes 10 cups
1
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