Cream of Cauliflower Soup
| Puree the cooked cauliflower and add the onion salt in food processor, blender or food press. Set aside. In a heavy 2-quart saucepan, melt the butter. Blend in the flour, salt, and pepper, stirring until well mixed. Remove from heat, and add chicken broth and milk, stirring with a wire whisk. Gradually add the cauliflower to the milk mixture. Simmer on low heat, stirring constantly to prevent sticking, until soup is the consistency desired-- approx. 10 minutes. Serve piping hot, garnished with freshly grated cheese or a dash of paprika. Makes 6 servings | 1½ cups cooked cauliflower 3 T. butter 2 T. all-purpose flour 1 t. salt 1/4 t. pepper 2 cups rich chicken broth 2 c. milk 1/2 t. onion salt freshly grated cheese (optional) paprika (optional) |
Betty Groffs newly revised and illustrated Country Goodness  Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas. As an added bonus this book is autographed by the author. Betty Groffs Country Goodness Cookbook .
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