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Cream of Cauliflower Soup
1 large head cauliflower (about 3 lbs) 3 medium potatoes 2 1/2 cups water 2 1/4 t. salt 2 t. margarine (1/4 stick) 1 large rib celery, minced 1 small onion, minced 3 cups half and half 1/4 t. white pepper Parsley for garnish
About 1 hour before serving, separate cauliflower into flowerettes to make about 6 cups. Peel and cut potatoes into cubes to make 4 cups. in large kettle, over high heat, heat cauliflower, potatoes, water and salt to boiling; reduce heat to low. Cover. Simmer 30 minutes. or until cauliflower and potatoes are fork tender. Don't drain. Meanwhile, in large pan over medium heat, in hot margarine, cook celery and onion until tender, about 15 minutes. Stir occasionally. With potatoes masher or slotted spoon, mash cauliflower and potatoes with cooking liquid in kettle (mixture will be lumpy). Add celery mixture, half and half land pepper. Over medium heat, heat soup jus to boiling. Garnish with parsley sprigs. Makes about 10 cups, 170 calories per serving Serves 6 to 8 Source: My Old Recipes