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Cauliflower Cheese Soup
| Ingredients | |||
| 1 | md | cauliflower | |
| 2 | cup | chicken stock | |
| 1/4 | cup | butter, or margarine | |
| 1/4 | cup | onion, chopped | |
| 1/4 | cup | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | pepper | |
| 2 | cup | milk | |
| 1 | cup | cheddar cheese, medium, grated | |
| 1 | bread crumbs, buttered for garnish | ||
| 1 | Parsley | ||
Directions: | |||
| Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside. Melt butter in saucepan. Add onion and saute until limp. Do not brown. Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens. Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered bread crumbs. Makes 5 cups. | |||
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