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Salads - Soups - Sidedishes
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None
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Ingredients |
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1 head fresh cauliflower
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2 c. Water
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2 c. Water
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1/2 c. Chopped Onions
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1/3 c. Butter
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1/2 c. flour
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2 c. Milk
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3 Chicken Bouillon Cubes
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2 c. Shredded Cheddar Cheese
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Instructions |
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Cook cauliflower until tender in 1 cup water. Reserve 1 cup cooked flowerets. In blender, blend remaining cauliflower and liquid; set aside.
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In large pot, cook onion in butter until tender; stir in flour.
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Gradually add remaining 1 cup water, milk bouillon; cook and stir until well blended and slightly thickened.
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Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melt and mixture is hot (DO NOT BOIL).
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Originally Submitted
8/3/2009
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0 Out of 5 from
0 reviews
You can add this Cauliflower Soup recipe to your own private DesktopCookbook.
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