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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When I created this soup at the last minute for an impromptu ice skating party, it was a hit. This is a good solid meal in and of itself. Just serve it with a crusty loaf of bread and you'll be warm inside and out. Ingredients:
1 medium head cauliflower, broken in florets |
1 medium onion, chopped |
1 can (14-1/2 ounces) chicken broth |
1 chicken bouillon cube |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
3 cups milk |
2 cups (8 ounces) shredded cheddar cheese |
1 tablespoon dried parsley flakes |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/8 teaspoon each cayenne pepper, curry powder and white pepper |
Directions:
1. In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). Yield: 6-8 servings (2 quarts).
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