0 Picture
Ingredients
- 1 head cauliflower
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, shredded
- 2 cups milk
- 3-4 oz. cheddar cheese, grated
- 6 cubes chicken boullion
- 1 1/2 teaspoons dry mustard
- Salt and pepper to taste
Details
Preparation
Step 1
Cook the whole head of cauliflower. Remove to a bowl, and save the water you cooked it in. Core the head and remove the stalk; discard. Chop remaining head into small pieces.
In a large pot, melt the butter. Add the onion, celery, carrot and sauté lightly. Remove from heat and add flour; stir thoroughly. Add some of the milk, return to heat and add the rest of the milk. Add the cheese and stir constantly on low heat until thickened. Add the cauliflower and mustard. Mix. Now, as it thickens, start adding some of the reserved cooking water. Keep stirring and watch the thickness. Add salt and pepper to taste. Use an immersion blender to partially smooth/cream soup, or whiz portions in a blender and return to pot--remembering to keep some pieces in the soup.
This soup tastes best if its had time for the flavors to blend. Best if refrigerated overnight, and reheated.
Review this recipe