Cauliflower Soup From Veranda Restaurant
INGREDIENTS:
1/4 c Margarine 1/3 c Finely diced green pepper
1 c Finely diced onion 1/3 c Finely diced red pepper
1 c Finely diced celery 1 c Cooked rice
1 c Finely diced carrots 1 c Finely diced cooked chicken
1/3 c All-purpose flour 1 c Half & half, heated
8 c Chicken broth Salt and white pepper to tas
1/4 c Margarine 1/3 c Finely diced green pepper
1 c Finely diced onion 1/3 c Finely diced red pepper
1 c Finely diced celery 1 c Cooked rice
1 c Finely diced carrots 1 c Finely diced cooked chicken
1/3 c All-purpose flour 1 c Half & half, heated
8 c Chicken broth Salt and white pepper to tas
Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes. Add green and red pepper, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. This soup may be made ahead and frozen