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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results. —Debbie Ohlhausen Chilliwack, British Columbia 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 king arthur unbleached 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 |
Directions:
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. Yield: 8 servings (about 2 quarts).
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