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Date product posted
Mon January 26, 2004
1 Head Cauliflower
1 cup heavy cream
1 can chicken stock -- (16 oz)
2 Tablespoons garlic -- crushed
4 Tablespoons Butter
1/3 cup shredded cheddar cheese
1 Tablespoon Parsley
How To Prepare:
Cut cauliflower into florets, steam for 10 min or until soft.
Puree cauliflower with 1/2 cup cream in the food processor. Saute garlic in butter for a few minutes. Do not brown the garlic. Add
pureed cauliflower, the rest of the cream and the chicken stock. Simmer for
10 to 15 minutes. Add Parsley Serve in soup bowl with cheese sprinkled on top.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Effort (Easy, Average, Difficult):
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