CAULIFLOWER SOUP

YOU’LL NEED:

1 Med. head cauliflower, broken into florets
1 Med. carrot, shredded
1/4 C. chopped celery
2-1/2 C. water
2 Tsp. chicken or 1 vegetable bouillon cube
3 Tbsp. butter
3 Tbsp. all-purpose flour
3/4 Tsp. salt
1/8 Tsp. pepper
2 C. 2% milk
1 C. shredded cheddar cheese
1/2 to 1 Tsp. hot pepper sauce, optional

HOW TO MAKE:

1-In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil.
2-Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
3-In a large saucepan, melt butter.
4-Stir in the flour, salt and pepper until smooth.
5-Gradually add milk.
6-Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
7-Reduce heat. Stir in the cheese until melted.
8-Add hot pepper sauce if desired. Stir into the cauliflower mixture.

Yield: 8 servings (about 2 quarts).

Test Kitchen Tips

Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
Make this gluten-free by using cornstarch as a thickener. Omit the flour and butter, and make a slurry by whisking 2 tablespoons cornstarch into the milk before adding it to the saucepan.

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