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Directions: In a large saucepan, simmer potatoes and onion in chicken broth, covered, for 10 minutes.
Add cauliflower and cook about 10 minutes more or until tender.
Stir in 2-1/2 cups of the half-and-half, the ham, nutmeg and pepper.
Bring to a boil.
Blend the remaining half-and-half with the flour; gradually stir into hot soup mixture.
Cook and stir until thickened and bubbly.
Garnish with snipped parsley.
Yields: 4 to 6 servings.
| Ingredients:
20 1436/1663 Ounce(s) cubed, fully cooked ham
3/4 Quart(s) half & half or milk
2 sliced cauliflowerets
1/2 (1 medium) chopped onion
8 Ounce(s) chicken broth
2 (2 medium) potatoes
1/8 nutmeg
1/8 white pepper
163/2500 Pound(s) flour
3 Bunch(s) dried or snipped parsley |
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