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Post by chief_cook2 on Oct 4, 2004 8:41:09 GMT -6
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1/2 Big Cauliflower 3 Rashers Bacon 1 Chopped Onion 1 Litre Water 2 Chicken Stock Cubes 1/4 Cup Cream 2 Teaspoons Dried Parsley Cut cauliflower into florets. Cook bacon and onion in a big pan until onion is soft. Add cauliflower, water and stock cubes. Simmer covered about 20 minutes or until cauliflower is soft. Blend until smooth. Bring back to the boil, reduce heat, stir in cream and parsley, do not allow soup to boil.
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