Cream of Potato Soup I

      Ingredients :

      2 cups potatoes, diced and cooked

      1 tablespoon chopped pimiento

      3 cups thin white sauce

• Add potatoes and chopped pimiento to thin white sauce
• Heat through
• Season to taste
• Yield: 6 servings.

Cauliflower Soup

Ingredients:

1 medium head cauliflower                                                        Salt to taste
2 tablespoons butter                                                                  Dash of nutmeg
1/2 cup onions, minced                                                              Croutons
2 tablespoons flour
2 cups vegetable stock or plain water
2 cups evaporated milk (diluted)

• Divide cauliflower into two
• Chop the first half very finely and break the other half into small flowers.
• Set aside.
• Melt the butter in a saucepan and cook the onions until transparent but not brown
• Carefully stir in the flour and cook until bubbly
• Stir constantly
• Add the vegetable stock and continue stirring
• Add chopped cauliflower and milk.
• Season with salt, pepper and dash nutmeg.
• Simmer until it thickens slightly, stirring constantly to prevent lumps
• Add the remaining cauliflower.
• Cook over low heat until cauliflower is tender
• Heat thoroughly and serve immediately with croutons
• Yield: 6 servings.