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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This delicious version of soup makes a meal. We like to have it with a hot and crusty loaf of French Bread. I like to garnish it with buttery toasted homemade croutons for an extra special touch. Ingredients:
1 head cauliflower, broken into florets |
1 medium white onion, chopped |
10 ounces chicken broth |
1 chicken bouillon cube |
2 tablespoons butter |
2 tablespoons plain flour |
3 cups milk |
8 ounces grated cheddar cheese |
3 tablespoons fresh parsley, chopped |
1 teaspoon salt |
1/4 teaspoon nutmeg |
cayenne pepper or curry powder or white pepper, to taste |
Directions:
1. Put the cauliflower, onion, broth and bullion cube in a large saucepan and cook over medium heat until the vegetables are tender.
2. Meanwhile, in a medium saucepan, melt the butter and stir in the flour until smooth.
3. Gradually add the milk, cooking and stirring until thickened and bubbly.
4. Cook, stirring for 2 minutes longer.
5. Reduce heat and stir in cheese and seasonings.
6. Using a stick blender, blend the vegetable broth mixture until smooth.
7. Stir in the cheese sauce and blend again to combine.
8. Serve hot in heated bowls with a sprinkling of parsley on top of each.
9. You may garnish with bread croutons if you wish.
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