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From Poland, a Light but Creamy Soup

See original recipe at: dinersjournal.blogs.nytimes.com
kept byaakozlowski
recipe bydinersjournal.blogs.nytimes.com
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Ingredients: 

1 quart chicken stock
2 cups cauliflower florets
1/2 cup heavy cream
2 tablespoons flour
1 egg yolk
1 teaspoon fresh dill

See original recipe at dinersjournal.blogs.nytimes.com

 

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