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Title: POTATO-CAULIFLOWER SOUP
Categories: Soups, Mcdougall, Prodigy, Dec.
Yield: 8 Servings
2 lg Onions; chopped
1 md Head of cauliflower; chopped
5 c Potatoes; peel/chop
8 c Water
2 ts Dried dill weed
2 Bay leaves
2 tb Soy sauce
Freshly ground pepper; to ta
Chopped fresh parsley; for g
Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the
onions, cauliflower, and potatoes in a large pot with the water.
Bring to a boil. Reduce the heat, add the dill, cover, and cook over
medium heat until the potato and cauliflower are tender, about 30
minutes. Remove from the heat and puree in batches in a blender or
food processor. Return to the soup pot. Add the bay leaves, soy
sauce, and pepper. Cook over low heat for 15 minutes to allow the
flavors to blend. Remove the bay leaves and garnish with chopped
fresh parsley before serving. :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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