| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 8 | Servings | |
INGREDIENTS
| 1 | md | Head cauliflower; cut in bite-sized pieces |
| 1/4 | c | Butter or margarine |
| 2/3 | c | Chopped onion |
| 2 | tb | Flour |
| 2 | c | Chicken broth |
| 2 | c | Half and half |
| 1/2 | ts | Worcestershire sauce |
| Salt to taste | ||
| 1 | c | Grated Cheddar cheese |
| Chopped parsley |
INSTRUCTIONS
Cook cauliflower in boiling salted water. Drain, reserving water. Melt butter, add onion and cook until soft. Blend in flour, add broth and stir constantly until mixture comes to a boil. Stir in 1 cup liquid drained from cauliflower (add water if necessary to make 1 cup), Half and Half, Worcestershire sauce and salt. Add cauliflower. Heat to boiling. Stir in cheese. Serve sprinkled with parsley. Yield: 8 to 10 servings. MRS. ALLEN WEINTRAUB From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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