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Source in .scx format of Makeover Cauliflower Soup Recipe

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
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Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
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<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="12579" locale="en">
<RecipeHeader>
<RecipeTitle>Makeover Cauliflower Soup Recipe</RecipeTitle>
<Category>Soup</Category>
<NbPersons>11</NbPersons>
</RecipeHeader>
<IngredientList>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 2 celery ribs</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1 small onion</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1 medium carrot</IngredientItem>
<IngredientComment>chopped</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 2 tablespoons butter</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1 large head cauliflower</IngredientItem>
<IngredientComment>(2 pounds), broken into florets</IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 6 cups reduced-sodium chicken broth</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1/2 cup all-purpose flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 2 cups 2% milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 3/4 cup fat-free half-and-half</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1 tablespoon minced fresh parsley</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1 teaspoon salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1 teaspoon dill weed</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient>
<IngredientQuantity></IngredientQuantity>
<IngredientItem>* 1/4 teaspoon white pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>    * In a Dutch oven, saute the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
    * In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
    * In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Yield: 11 servings (2-3/4 quarts).
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

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