January 11th, 2011 
Chef A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick
Ingredients:
1 small whole cauliflower, cut up
1 small potato, cut up
1 tbsp chopped onion
2 tbspsflour
1 tbsp paprika
1 tbsp oil
1 tbsp Knorr® chicken bouillon
5-6 cups warm water
½ cup parsley
1 to 2 tbsp sour cream (or to taste)
¼ tsp salt (or to taste)
Directions:
1. Wash the cauliflower in warm water, drain and set aside.
2. In a medium pot, add cauliflower and potato and sauté for 2 minutes.
3. Sprinkle in flour, paprika, oil and chopped onion, and sauté until golden brown.
4. Mix in chicken bouillon. Add salt to taste.
3. Add water, stir and cover. Simmer on low heat for 15-20 minutes or until the cauliflower issoftened. Serve with parsley and sour cream.
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