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about seven hundredg cauliflower four hundred and fiftyml milk four hundred and fiftyml thin cream one bay leaf fiftyg unsalted butter three hundred and fiftyg chopped onion twenty-fiveg plain flour (Recipes by ingridients flour) about two hundredml Campbells Real Stock Vegetable three hundred and fiftyg gruyere or cheddar cheese (or half and half) one/about two teaspoon grated nutmegStep one Chop cauliflower into small florets, discard outer leaves and place in a pan with milk, cream and bay leaf. Simmer over low heat until tender. Strain, reserving cauliflower and liquid. Step about two Wipe pan clean, return to heat and melt butter. Add onion and cook over low heat for five minutes or until just softened. Add flour (Recipes by ingridients flour) and cook for one minute, then add stock and strained liquid, stirring to combine. Cauliflower Cheese Soup (vegetarian) Recipe. Cook for one-about two minutes over a low to medium heat or until slightly thickened. Step about three Add cauliflower and three hundredg of cheese and season with salt, pepper and nutmeg. Cauliflower Cheese Soup (vegetarian) Recipe. (Soup can be prepared ahead up to this stage and kept refrigerated.) Step four Preheat the oven to about two hundred and twentyC. Step five Divide soup between six ovenproof serving bowls and sprinkle with remaining cheese. Place bowls in a roasting pan, pour in enough water to come halfway up the sides of bowls and bake for ten-fifteen minutes or until cheese is bubbling and golden.. Cauliflower Cheese Soup (vegetarian) Recipe.
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