Lunch Time! Cauliflower & Potato Soup - The Munchie Mansion - International Cannagraphic Magazine Forums

AbbieDoobie · 02-17-2009, 07:24 PM

AbbieDoobie · 02-17-2009, 07:32 PM

Boil some chopped potatoes and cauliflower, drain
Heat a soup pot with butter (I use ghee)
Add chopped onion, garlic, sea salt, and lightly saute
Add Half & Half (it's a mixture of milk and cream)
Keep heat low, Bring to a simmer
Add back the drained potatoes & cauliflower
Add a little water, as needed
Add some cheese (I use farmer's cheese)
Add some freshly cracked pepper
Serve

~Abbie

Phillthy · 02-17-2009, 11:31 PM

i will serve some up this weekend

02-18-2009, 04:18 PM

Got a crawfish chowder for you, if you are into that sorta thing.

* 1/4 cup butter
* 1/2 bunch green onions, chopped
* 1/2 cup butter
* 2 pounds frozen crawfish, cleaned
* 2 (10.75 ounce) cans condensed cream of potato soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (15.25 ounce) can whole kernel corn, drained
* 4 ounces cream cheese, softened
* 2 cups half-and-half cream
* 1/2 teaspoon cayenne pepper
1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.

02-17-2009, 07:24 PM	#1
AbbieDoobie Member Join Date: Sep 2005 Location: Wish you were here Posts: 971	Lunch Time! Cauliflower & Potato Soup
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02-17-2009, 07:32 PM	#2
AbbieDoobie Member Join Date: Sep 2005 Location: Wish you were here Posts: 971	Recipe Boil some chopped potatoes and cauliflower, drain Heat a soup pot with butter (I use ghee) Add chopped onion, garlic, sea salt, and lightly saute Add Half & Half (it's a mixture of milk and cream) Keep heat low, Bring to a simmer Add back the drained potatoes & cauliflower Add a little water, as needed Add some cheese (I use farmer's cheese) Add some freshly cracked pepper Serve ~Abbie
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02-17-2009, 11:31 PM	#3
Phillthy Seven-Thirty Join Date: Nov 2008 Location: Somewhere nice and padded. Posts: 7,798	i will serve some up this weekend __________________ “A question that sometimes drives me hazy: am I or are the others crazy?” - Albert Einstein
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02-18-2009, 04:18 PM	#4
CTSV Guest Posts: n/a	Got a crawfish chowder for you, if you are into that sorta thing. * 1/4 cup butter * 1/2 bunch green onions, chopped * 1/2 cup butter * 2 pounds frozen crawfish, cleaned * 2 (10.75 ounce) cans condensed cream of potato soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (15.25 ounce) can whole kernel corn, drained * 4 ounces cream cheese, softened * 2 cups half-and-half cream * 1/2 teaspoon cayenne pepper 1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside. 2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
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