Cauliflower Soup

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“This recipe was given to me by a German woman when we lived in Hohenfels, Germany. Actually she was preparing it as my friend and I wrote down the ingredients she was using:) We have it every Christmas Eve. (Except the year Sparky, our dog, got into the broth as it was cooling in the garage.)” – Joanne Keck

1 large head cauliflower
1 stick margarine or butter
3 heaping T flour
8 -10 cups chicken broth
2 egg yolks
3 T. heavy cream
21-25 drops Maggi seasoning

Cook 1 head cauliflower until done, but not mushy. Drain and cool. Melt 1 stick margarine in heavy dutch oven. When bubbly, add 3 heaping T. flour. Stir constantly until smooth and light brown about 5-10 minutes. Add cold chicken broth and stir constantly (or whisk) to dissolve any lumps. Beat 2 egg yolks and add 3T cream. Add this mixture to the broth stirring constantly till heated through. Add cauliflower, broken into small pieces. Then add 21-25 squirts of Maggi. Taste and add salt and pepper to your liking. This is best served the second day. Note: In the past few years I have placed about half of the cauliflower in a blender with some of the broth and pureed it. Then added it back into the soup. This gives the soup a little thicker consistency. Enjoy

Cauliflower Soup, 4.0 out of 5 based on 1 rating

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