Name: Cheddar Cheese and Cauliflower Soup
Ingredients: 4 tb Butter; 3 md Carrots, cut into small dice; 3 md Celery stalks, cut into small dice; 1 md Onion, minced; 3 tb Flour; 1 1/2 c Chicken stock or canned chicken broth; 1/2 sm Cauliflower, trimmed and cut into; Florets (2 cups); 8 oz Mild cheddar cheese, grated (2 cups); plus; 2 oz Cut into small dice for garnish (1/2 cup); 1 1/2 c Half-and-half; 1/4 ts Cayenne pepper; Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs, Meats	Swiss	Soups/stews, Vegetables, Cheese/eggs	4	Servings

INGREDIENTS

4	tb	Butter
3	md	Carrots, cut into small dice
3	md	Celery stalks, cut into small dice
1	md	Onion, minced
3	tb	Flour
1 1/2	c	Chicken stock or canned chicken broth
1/2	sm	Cauliflower, trimmed and cut into
		Florets (2 cups)
8	oz	Mild cheddar cheese, grated (2 cups); plus
2	oz	Cut into small dice for garnish (1/2 cup)
1 1/2	c	Half-and-half
1/4	ts	Cayenne pepper
		Salt

INSTRUCTIONS

NOTE:  For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
for the cheddar cheese.
Heat the butter in a large saucepan.  Add the carrots, celery, and onion;
saute for about 5 minutes until the vegetables are softened. Add the flour
and cook over low heat until the flower is incorporated into the butter,
about 1 minute.
Stirring constantly, gradually add stock and then the cauliflower. Bring to
a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir
in the grated cheese and cook for about 30 seconds until melted. (Do not
bring soup to a boil after cheese is added or the soup will break.) Stir in
the half-and-half; warm the soup over low heat. Season with cayenne pepper
and 1 teaspoon salt or to taste.
To serve, ladle the soup into warm soup bowls. Sprinkle each portion with
the diced cheese and serve immediately.
Makes 4 seervings.
[ COOKS Magazine; Oct 1989 ]
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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