Ingredients
- 1/2 small head, separated into flowerets and cut into 1/2 inch pieces
- 2 Tbsp. margarine
- 1 1/4 cup water
- 2/3 cup pasteurized process cheese spread
- 1/2 cup half and half
- 1 tsp. instant chicken bouillon
- Dash each of nutmeg and allspice
- 1/3 cup dry white wine
- 1/2 small green pepper, finely chopped
- paprika
Directions
Cook and stir cauliflower in butter in a 3 qt. saucepan, over low heat until crisp tender, about 6 minutes.
Stir in water, cheese, half and half, bouillon, nutmeg and allspice. Heat to boiling over medium heat, stirring constantly. Stir in wine, heat about 2 minutes. Sprinkle pepper and paprika over soup.
Source: Betty Crocker Cool Cooking Cards
Note: this soup is so good, especially with bread and salad. I am not a big fan of Velveta, so if you want to try it with shredded cojack, you would probably be fine.
By Sandra from Salem OR
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