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CREAM OF CAULIFLOWER SOUP WITH CROUTONS




List of Ingredients



• 2 1/4 TEASPOONS VEGETABLE OIL
  
• 1/2 CUP CHOPPED CARROTS
  
• 1/2 CUP CHOPPED ONIONS
  
• 1/2 CUP CHOPPED CELERY
  
• 3 CUPS CAULIFLOWERETS ( 1 HEAD)
  
• 3 3/4 CUPS CHICKEN STOCK
  
• 3/4 CUP MILK OR 1/2 AND 1/2
  
• DASH CAYENNE PEPPER
  
• SALT
  
• WHEAT, RYE OR PUMPERNICKLE BREAD,CUT INTO CROUTONS AND TOASTED
  
• 3/4 CUP EDAM OR GOUDA CHEESE SHREDDED
  
• 1/4 TABLELSPOON CHOPPED PARSLEY
  






Instructions



1. HEAT OIL ON MEDIUM HIGH AND SAUTE CARROTS, ONION AND CELERY FOR 5 MINUTES IN A STOCK POT. ADD CAULIFLOWERETS AND STOCK. BRING TO A SIMMER AND COOK UNCOVERED FOR 40 MINUTES. STIR IN MILK AND PEPPER. LADLE SOUP INTO OVEN PROOF BOWLS, SPRINKLE WITH CROUTONS AND CHEESE. BROIL UNTIL CHEESE MELTS. GARNISH WITH PARSLEY.
   
2. 4 SERVINGS