Categories: Soup

Ingredients

• 1 medium head cauliflower, broken into small florets
• 1 onion, diced
• 1 C. shredded carrot
• 1/4 C. chopped celery
• 3 C. chicken stock
• 3 T. butter
• 3 T. flour
• 3/4 t. salt
• 1/8 t. pepper
• 2 C. milk
• 1 C. shredded cheddar cheese
• 1/2 t. hot pepper sauce, optional

Directions

1. In a large stock pot, combine the cauliflower, onion, carrot, celery, and stock. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.

2. In another large saucepan, melt butter. Whisk 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.

3. Stir cheese mixture into the cauliflower mixture. Simmer for 10 minutes.

Email to a friend | Print this recipe | Back