| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Cheese/eggs, Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 1 | Onion, chopped fine | |
| 2 | t | Basil |
| 1 | t | Salt |
| 1/4 | t | Pepper |
| 2 1/2 | c | To 3 c cauliflower florets |
| cut to uniform size | ||
| 2 | T | Butter |
| 2 | T | Flour |
| 1 | c | Hot chicken stock |
| 2 | c | Milk |
| 1/4 | lb | Cheddar cheese, cut into |
| small pieces |
INSTRUCTIONS
If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk. In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes. In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam. Serves 6 to 8. Posted by Ellen Cleary. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 37.7mg
Sodium: 605.6mg
Potassium: 219.8mg
Carbohydrates: 9.5g
Fiber: <1g
Sugar: 5.6g
Protein: 9g