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

Did God really forsake Jesus Christ upon the cross? Then from the desertion of Christ singular consolation springs up to the people of God… (1) Christ’s desertion is preventive of your final desertion. Because He was forsaken for a time you shall not be forsaken forever. For He was forsaken for you… (2)…Though God deserted Christ, yet at the same time He powerfully supported Him. His omnipotent arms were under Him, though His pleased face was hid from Him. He had not indeed His smiles, but He had His supportations. So Christian, just so shall it be with thee. Thy God may turn away His face, He will not pluck away His arm.

John Flavel

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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