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Cauliflower Soup
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| 1 large | califlower flowrets |
| 3 c. | chicken broth |
| 2 c. | milk |
| 4 large | shalots |
| 1/2 tsp | salt |
| 1/4 tsp | nutmeg |
| 1/8 tsp | hungarian paprika |
| 3 drops | tabasco sauce |
| 2 tbsp. | chopped chives. |
Reserve 1/3 c. of smallest flowerets for garnish.
Slice remaining califlower into 3 quart saucepan.
Add broth, milk and onions.
Cover and bring to boil on high heat.
Reduce heat and cook 35 minutes.
Strain mixture and reserve liquid
Transfer veggies to blender
Add 1/2 c. liquid and blend until smooth.
Add balance of liquid, salt, nutmeg, tabassco, chives, and reserve flowrets.
Simmer for 20 minutes.
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