| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Meats |
|
Soups/stews, Vegetables, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 1 |
md |
Onion, chopped fine |
| 2 |
ts |
Basil |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
c |
To 3 c cauliflower florets, cut to uniform size |
| 2 |
tb |
Butter |
| 2 |
tb |
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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