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Cauliflower, Walnut Cream Soup

October 4, 2006
The Altoona Mirror
Submitted by Robert Burnett, Riddlesburg

1 medium cauliflower

1 onion (chopped)

2 cups vegetable stock

2 cups milk

3 tablespoons walnuts

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon paprika

Break off cauliflower flowers and combine with onion. Cook with 2 cups vegetable stock in a large pan. Bring to a boil and then simmer for about 20 minutes. Add milk and walnuts, then blend in blender. Season with salt and pepper; bring back to a boil and spread paprika on top and serve.
 
 

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