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Cheese and Cauliflower Soup
1 lg. head of cauliflower (2 1/2 to 3 lbs.)
1 lg. onion, minced
2 tbsp. melted butter or margarine
2 tbsp. flour
1/4 tsp. salt
1/4 tsp. pepper (white preferred)
1 can (13 3/4 oz.) beef broth
3 c. milk low fat okay
2 c. grated sharp Cheddar cheese (8 oz.)
1/4 c. snipped fresh parsley
Remove outer leaves and core from cauliflower, break cauliflower into small flowerets. Cook covered, in a small amount boiling salted water until just tender; drain. Meanwhile, saute' onion in butter or margarine until tender; blend in flour, salt and pepper. Gradually stir in broth and milk. Cook over medium heat, stirring constantly, until mixture reaches boiling point. Add cheese; stir until cheese melts. Add cauliflower and parsley; heat to serving temperature, stirring frequently. Serves 8.
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