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Cauliflower Soup

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

In a large bowl, combine the cauliflower, carrot, celery, water and

Printed from tasteofhome.com Sep 5, 2008

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Cauliflower Soup cont.

bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15
minutes or until vegetables are tender (do not drain). In another
large saucepan, melt butter. Stir in the flour, salt and pepper until
smooth. Gradually add milk. Bring to a boil over medium heat; cook
and stir for 2 minutes or until thickened. Reduce heat. Stir in the
cheese until melted. Add hot pepper sauce if desired. Stir into the
cauliflower mixture.

Yield: 8 servings (about 2 quarts).