Use and Care Manual

C a t h y ’ s H o m e s t y l e E s s e n t i a l s
95
Main Meas
Makes 1-2
servings
1 cup cauliflower, cut into
small pieces
2 cups 2% milk
1 cup water
4 oz. Velveeta ™ cheese,
cut into cubes
1 tbsp. butter, softened
2 ½ tbsp. cornstarch
1
/ 8 tsp. onion powder
2 tbsp. minced sautéed celery
1 tsp. parsley flakes
salt and pepper
1. Steam cauliflower in microwave or steamer
until blanched and still slightly crunchy.
2. Add milk, water, Velveeta™, butter,
cornstarch and onion powder to the
Torpedo™ and lock lid into place. Press
AUTO and allow to mix through the 3rd cycle.
4. Add the cooked cauliflower pieces, celery
and parsley to the cheese mixture and lightly
PULSE 2 times so that the cauliflower is
chopped slightly into the soup base.
5. Pour mixture into saucepan and heat until
soup thickens. Cook for approximately
10 min. Remove from heat for 5 min.,
stirring occasionally.
6. Serve with a small parsley spray and little
piece of cauliflower as garnish. Season with
salt and pepper.
Cheesy Cauliflower Soup