Cauliflower Soup

By BlueSchmoo

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional
• ________________________
• SERVES 4
• 1/2 medium head cauliflower, broken into florets
• 1/2 medium carrot, shredded
• 2 Tbspchopped celery
• 1 1/4 cups water
• 1 teaspoon chicken or 1/2 vegetable bouillon cube
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/4 + 1/8 teaspoon salt
• 1/16 teaspoon pepper
• 1 cups 2% milk
• 1/2 cup (4 ounces) shredded cheddar cheese
• 1/4 to 1/2 teaspoon hot pepper sauce, optional

Preparation

Step 1

1. In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

2. In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.