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Cream of Cauliflower and Cheese Soup
3 c Water
1 md Onion, chopped fine
2 ts Basil
1 ts Salt
1/4 ts Pepper
2 1/2 c To 3 c cauliflower florets, cut to uniform size
2 tb Butter
2 tb Flour
1 c Hot chicken stock
2 c Milk
1/4 lb Cheddar cheese, cut into small pieces
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.
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