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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Even if you arenât crazy about cauliflower, youâll like this comforting, thick and chunky soup, suggests Carla Garloff from Burney, California. âMy two daughters always didâ¦and my husband and I love it. I found the recipe years ago and itâs great for leftover ham.â Ingredients:
2 cups sliced fresh cauliflower |
1 can (14-1/2 ounces) chicken broth |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup half-and-half cream |
1/8 teaspoon white pepper |
2 tablespoons cornstarch |
1/4 cup cold water |
2 cups cubed fully cooked ham |
sliced green onion |
Directions:
1. In a large saucepan, cook cauliflower in broth for 4 minutes or until crisp-tender. Stir in the soup, cream and pepper. Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Garnish with onion. Yield: 6 servings.
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