Wednesday, September 24, 2008

Creamy Cauliflower Soup

1 medium head cauliflower, cut in little flowerets
1/4 c butter
1/2 c chopped onion
2 tbls flour
2 c chicken broth
2 c light cream (or milk)
1/2 tsp Worcestershire sauce
3/4 tsp salt (if necessary - see note)
1 c grated cheddar

Cook cauliflower in boiling water; drain, reserving 1 c liquid.

Melt butter. Add onion and cook until soft. Blend in flour; add broth, and cook, whisking constantly until mixture comes to a boil. Add cauliflower water, cream (milk), Worcestershire sauce and salt. Add cauliflower and heat to scalding. Stir in cheese.

Yield: 2 quarts
Source: Original recipe was from 1972 Farm Journal Cookbook
Notes: Velveeta is a good melty substitute for the cheddar but omit the salt if you use it.

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