Title: Creamy Cauliflower Soup
Categories: Soup
Yield: 2 Quarts
| 1 | md | Head cauliflower, broken into florets |
| 2/3 | c | Chopped onion |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Flour |
| 2 | c | Chicken broth |
| 2 | c | Light cream |
| 1/2 | ts | Worcestershire sauce |
| 3/4 | ts | Salt |
| 1 | c | Shredded cheddar cheese |
| | | Minced fresh chives or parsley |
In a saucepan, cook cauliflower in enough water to cover until tender.
Drain and reserve liquid. Set aside. In the same saucepan, saute onion in
butter until tender. Add flour. Cook and stir until bubbly. Add broth.
Bring to a boil over medium heat. Reduce heat and stir in 1 cup cooking
liquid, cream and Worcestershire sauce. Stir in cauliflower and salt.
Remove from the heat. Add cheese and stir until melted. Sprinkle with
chives or parsley. Serves 6 to 8.