- 2 Tablespoons butter
- 1/2 cup chopped onion
- 3 cups chopped fresh cauliflower
- 1 can-10oz- condensed chicken or veg broth
- 1/4 cup flour
- 2 & 1/2 cups milk
- 1 & 1/2 cups shredded cheese
- salt and pepper
Melt butter in large saucepan. Saute onion until tender. Stir in cauliflower and chicken broth. Bring to a boil
Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
Smoothly combine flour and milk. Add the mixture to the saucepan. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat. Add cheese and stir until melted. Add salt and pepper to taste. Sprinkle a little shredded cheese on top once served.
NOTE: Can follow initial directions for Asparagus Soup for this also. Use blender, and add puree and cheese to butter/flour saute.