Warm up Winter with Hot Soup

 
Janet Groene’s

Creamy Caul-Tater Soup
 

  Cauliflower gives this soup a creamy texture without high-fat dairy cream. It can be made as chunky as you like, or puree it to satin smoothness with a wand blender. Just make it hot and flavorful and garnish it to a fare-thee-well for a pretty presentation on any table indoors or out.

3 cups scrubbed, diced potatoes
3 cups cauliflower cut up in bite size
Medium onion, diced
1 tablespoon minced garlic
4 cups water
4 chicken or vegetable bouillon cubes
1 tablespoon cornstarch
12-ounce can evaporated skim milk
Salt, pepper to taste

Optional toppings:
Finely chopped red or green sweet pepper
Sliced scallions
Minced parsley or cilantro
Shredded cheese
Croutons

    Put cauliflower, potatoes, onion and garlic in a saucepan. Add 3 cups water and bring to a boil. Stir in bouillon to dissolve. Cover, reduce heat and simmer until vegetables are very tender. Run a potato masher down through the soup to break up vegetables anywhere from chunky to fine. (I like chunky).
    Stir cornstarch into the remaining cup of cold water and stir into soup over medium heat. When it begins to bubble, reduce heat and stir in evaporated milk. Heat through but do not boil. Serves 4-6. 

See Janet Groene's weekly recipes for camping and RV travel at https://CampAndRVCook.blogspot.com


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