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Faux Potato Soup

Recipe By: Victoria
Categories: Soups

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

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.

1452 Calories; 147g Fat (89.7% calories from fat); 19g Protein;
19g Carbohydrate; 3g Dietary Fiber; 490mg Cholesterol; 2974mg Sodium.

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