| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cauliflower and Onion Soup

1 onion, diced
3 tablespoons butter
2 cups chicken broth
1 (10-ounce) package frozen cauliflower
1 (10.75-ounce) can condensed cream of potato soup
1 cup whipping cream
1 large egg
1/4 teaspoon white pepper

1. In a large saucepan melt butter. Saute onion in butter. Add chicken broth and cauliflower. Cover and cook over low heat until tender.
2. Cool and puree in a blender or with an electric mixer until smooth. Return to the saucepan.
3. In a bowl, mix together cream of potato soup, whipping cream, egg and pepper. Stir into the cauliflower mixture and heat until warm. Serve immediately.

Makes 4 servings.