Try one of our soup recipes today..
Cauliflower and Cheddar Cheese
1/2 C. butter
2 celery ribs, finely diced
1/2 onion, finely diced
1 C. flour
4 C. chicken stock
1 quart whole milk
1/2 head cauliflower, coarsely chopped
1/2 pound sharp Cheddar cheese grated
Nutmeg to taste (optional)
Melt butter in a saute pan, add celery and onion. Simmer until vegetables are
tender. Gradually stir in the flour until it reaches a paste-like texture. Set
Combine chicken stock and cauliflower in soup pot. Simmer until the cauliflower
is tender. Gradually stir in the roux. Stir in milk and cheese. Heat until
cheese melts. Lightly season with a hint of nutmeg.
Makes 8 to 10 servings.