| 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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