Title: Cheddar Cheese and Cauliflower Soup
Categories: Soup Vegetable Cheese
Yield: 4 Servings

4	tb	Butter
3	md	Carrots, cut into small dice
3	md	Celery stalks, cut into small dice
1	md	Onion, minced
3	tb	Flour
1 1/2	c	Chicken stock or canned chicken broth
1/2	sm	Cauliflower, trimmed and cut into
		Florets (2 cups)
8	oz	Mild cheddar cheese, grated (2 cups); plus
2	oz	Cut into small dice for garnish (1/2 cup)
1 1/2	c	Half-and-half
1/4	ts	Cayenne pepper
		Salt

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

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