Sunday, September 28, 2008

Another Soup!

My husband and I are in a very fall mood and almost craving soups.  Here's another really good one I just made!  The only trick is you have to melt the cheese in the white sauce first otherwise the texture is not so good, trust me!!

Cauliflower Cheese Soup

    • 1 medium head cauliflower, broken in florets
    • 1 medium onion, chopped
    • 1 can (14-1/2 ounces) chicken broth
    • 1 chicken bouillon cube
    • 2 tablespoons butter or margarine
    • 2 tablespoons all-purpose flour
    • 3 cups milk
    • 2 cups (8 ounces) shredded cheddar cheese
    • 1 tablespoon dried parsley flakes
    • 1 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon each cayenne pepper, curry powder and white pepper


In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). Yield: 6-8 servings (2 quarts). 

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