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