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Cream of Cauliflower Soup

Frances's
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Serves/Makes: 6
Ready in: < 30 minutes

  • 1 pound cauliflower, cut into florets
  • 1 small onion, chopped
  • 1/4 cup water
  • 3 tablespoons butter
  • 1 tablespoon chicken bouillon granules
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • shredded Cheddar cheese

Combine the cauliflower, onion, and water in a saucepan over medium-high heat. Cook until the cauliflower is tender when pierced with a fork. Do not drain.

Using a potato masher, mash the cauliflower until it is a chunky consistency. Add the butter, chicken bouillon granules, milk, salt, nutmeg, and black pepper. Bring just to a simmer and let heat through. Adjust the seasoning as needed.

Garnish individual servings with shredded cheddar cheese.


Recipe Source: cdkitchen.com

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