Cream of cauliflower and cheese soup

6 servings

Ingredients

Quantity Ingredient
3 cups Water
1 medium Onion, chopped fine
2 teaspoons Basil
1 teaspoon Salt
¼ teaspoon Pepper
2½ cup To 3 c cauliflower florets, cut to uniform size
2 tablespoons Butter
2 tablespoons Flour
1 cup Hot chicken stock
2 cups Milk
¼ pounds Cheddar cheese, cut into small pieces

Directions

If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk.

In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes.

In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk.

Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam.

Serves 6 to 8.

Posted by Ellen Cleary. Courtesy of Fred Peters.

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