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Cauliflower Soup
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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 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.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |