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POT - OF - GOLD SOUP | |
1 (14 1/2 oz.) can chicken broth, undiluted 2 c. water 3/4 tsp. salt 1 (1 1/4 lb.) cauliflower, broken into flowerettes 4 med. carrots, sliced 1/2 inch thick 1 onion, quartered 1/2 c. milk 1 1/2 tsp. butter 1/2 tsp. ground curry powder 1/8 tsp. pepper Combine broth, water, and salt in a heavy saucepan; bring to a boil. Add cauliflower, carrots, and onion; cover and simmer 15 minutes or until vegetables are tender. Place 1 cup vegetables and liquid into container of an electric blender; cover and process until smooth. Pour mixture into another saucepan. Repeat procedure until all vegetables are smooth. Add milk and remaining ingredients; stir until butter melts. Serve soup hot. Yield: 8 cups. |
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