Cream of Cauliflower Soup

Contributed by Anne Castle Burgess

 

Ingredients:

• 4 oz. grated cheddar cheese

• 2-10 oz. packages frozen cauliflower

• 2 cans cream of celery soup

• 2 cups milk

• parsley

 

Method:

• Cook cauliflower in 1 cup water until done.

• Remove about 1 cup cauliflower florets, set aside for garnish.

• Add cream of celery soup, milk, and cheese to remaining cauliflower.

• Cook over medium heat until begins to boil.

• Blend all in 2 cup batches until there are no large chunks, replace in pan.

• Add reserved cauliflower, heat through.

• Garnish with parsley.