MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cauliflower Soup with Whole-Wheat Croutons and Cheese
 Categories: Soups, Cheese/eggs, Vegetables
      Yield: 8 servings
 
  4 1/2 tb Oil
    3/4 c  Carrots; chopped
    3/4 c  Celery; chopped
    3/4 c  Onion; chopped
      6 c  Cauliflower florets; about
           -2 medium heads
  7 1/2 c  Chicken stock
  1 1/2 c  Low-fat or non-fat milk
    1/8 ts Cayenne pepper
           Salt; optional
     16 sl Whole wheat bread(1/2"thick)
  1 1/4 c  Edam or Gouda cheese
           -shredded
  1 1/2 tb Flat leaf parsely; chopped
           -also known as Italian
           -parsley
 
  Heat oil in heavy, deep-sided pan over medium-high heat.  When hot,
  add carrots, celery, and onion and saute, stirring constantly until
  just slightly softened, about 5 minutes.  Add cauliflower and stock
  and bring mixture to simmer.  Lower heat and cook, uncovered, until
  vegetables are very tender, about 40 minutes.
  
  Puree soup in food processor, blender, or food mill.  Return mixture
  to pan and stir in milk and cayenne.  Season to taste with salt.
  Soup can be made up to 2 days ahead.  Cool, cover, and refrigerate.
  Reheat over medium heat, stirring, until hot.
  
  When read to serve, place 8 oven-proof soup bowls on 1 or 2 rimmed
  baking sheets.  Ladle soup into each bowl and top with 2 slices
  bread.  Sprinkle 2-1/2 tablespoons cheese over bread slices in each
  bowl.
  
  Broil soup 5-6 inches from heat source, leaving door open, until
  cheese just melts, 30 to 40 seconds.  Garnish each serving with a
  little parsley. Serve hot.
  
  Judi's Notes: Alternatively the soup can be microwaved for 30-40
  seconds instead of putting under broiler so that cheese melts.
  
  Source:  Newspaper clipping. Shared and MM by Judi M. Phelps - The
  San Jose Kid.
 
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