carole
03-02-2010, 12:40 PM
1 WHOLE STEAMED CAULIFLOWER
4 cups or more CHICKEN STOCK
TARRAGON to taste
THYME to taste
Herbemere(if can tolerate)
2 TBLSP BUTTER
1/4 cup or more ONIONS
1/4 cup or more CARROTS
1/4 to 1/2 cup WHIPPING CREAM
2 Tblsp FLOUR
1/4 to 1/2 cup FETA CHEESE
MIX ALL TOGETHER IN POT EXCEPT CREAM FLOUR AND FETA
COOK UNTIL VEGGIES ARE SOFT THEN PUREE IN BLENDER
ADD BACK TO POT AND ADD CREAM, FLOUR REHEAT AGAIN THEN ADD FETA CHEESE AND HEAT UNTIL CHEESE IS MELTED.
*Note I just threw it all in the pot so I don't have exact measurements but above is approximate**
4 cups or more CHICKEN STOCK
TARRAGON to taste
THYME to taste
Herbemere(if can tolerate)
2 TBLSP BUTTER
1/4 cup or more ONIONS
1/4 cup or more CARROTS
1/4 to 1/2 cup WHIPPING CREAM
2 Tblsp FLOUR
1/4 to 1/2 cup FETA CHEESE
MIX ALL TOGETHER IN POT EXCEPT CREAM FLOUR AND FETA
COOK UNTIL VEGGIES ARE SOFT THEN PUREE IN BLENDER
ADD BACK TO POT AND ADD CREAM, FLOUR REHEAT AGAIN THEN ADD FETA CHEESE AND HEAT UNTIL CHEESE IS MELTED.
*Note I just threw it all in the pot so I don't have exact measurements but above is approximate**