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Recipe Source: cdkitchen.com
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Cream of Cauliflower Soup
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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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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