Busters Recipes

Creamy Cauliflower and Ham Soup

1 Tbs. margarine or butter
1 cup chopped onions
1 garlic clove, inced
1 cup water
16 oz. pkg. frozen cauliflower, coarsely chopped
2 (10-1/2 oz.) cans chicken broth
2 cups (2 medium) cubed peeled potatoes
1 cup finely diced cooked ham
1 cup half-and-half
1/4 cup chopped fresh chives
1/4 tsp. white pepper
1/4 tsp. nutmeg
2 Tbs. flour

Melt margarine in Dutch oven or large saucepan over medium heat. Add onions
and garlic; cook until tender. Add water, cauliflower, chicken broth and
potatoes. Heat to boiling. Reduce heat; simmer 15 minutes or until vegetables
are tender. Stir in ham, 1/2 cup of the half-and-half, chives, white pepper
and nutmeg. In small bowl, combine remaining half-and-half with the flour;
blend well. Slowly stir into soup; cook and stir until slightly thickened
and bubbly. Makes 10 cups.