Cauliflower Soup

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Cauliflower Soup

 

1 medium head of cauliflower, broken into florets'

1 medium carrot, shredded

1/4 cup chopped celery

2 1/2 cups water

2 tsp vegetable bouillon granules

3 Tbs butter or margarine

3 Tbs all-purpose flour

3/4 tsp salt

1/8 tsp pepper

2 cups milk

1 cup shredded cheddar cheese

1/2 to 1 tsp hot pepper sauce, optional

 

In a large saucepan, combine the cauliflower, carrot, celery, water

and

bouillon. Bring to a boil. Reduce heat; cover and simmer for 12 to 15

minutes

or until vegetables are tender. (do not drain)

 

In another large saucepan, melt butter. Stir in 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 cheese until

melted. Add

hot pepper sauce if desired. Stir into the cauliflower mixture.

Yield: 8 servings

(about 2 quarts)

 

~ P_T ~

 

If God created us in his own image, we have more than reciprocated.

-Voltaire, philosopher (1694-1778)