Cauliflower and carrots share the stage to this yummy soup. - Taste of Home
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
¼ cup chopped celery
2-1/2 cups water
2 tsp. chicken bullion
3 Tbs. butter
3 Tbs. flour
¾ tsp. salt
½ tsp. black pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
½ to 1 teaspoon hot pepper sauce, optional
In a large pan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat, cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter, stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture. 8 Servings.
Comments