Cauliflower Soup

Cauliflower is here ~ and when it is fresh it is a whole new experience. This soup is a great way to get your veggies but still get a rich, creamy and satisfying experience. Enjoy!

What you need:

• 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

Directions:

• 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).

• 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).

#Cauliflower #Carrot #Celery