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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I told my wife that I said her Broccoli Cheese Soup also made great cauliflower soup, and she ordered me to send this recipe, which is her variation of her mom's recipe. This is good, but I think the Broccoli Soup variation is better... just a matter of taste, I guess. Ingredients:
1 head cauliflower, cut into small pieces |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
1/2 cup chopped onion |
1/2 cup butter |
1/2 cup flour, about |
1/4 teaspoon fresh ground black pepper, more to taste |
2 cups milk |
1 -2 tablespoon instant chicken bouillon granules |
3 -4 cups shredded sharp cheddar cheese (12-16 oz) |
Directions:
1. In a large saucepan.
2. simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
3. Saute onions in melted butter until soft.
4. Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
5. Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
6. Add milk and bouillon granules.
7. Increase heat, and cook until thickened and starting to boil.
8. Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
9. Do not allow to boil after adding cheese.
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