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 Tsps. chicken or 1 vegetable bouillon cube
3 Tbsps. butter
3 Tbsps. all-purpose flour
3/4 Tsp. salt
1/8 Tsp. pepper
2 C. 2% milk
1 C. shredded cheddar cheese
1/2-1 Tsp. hot pepper sauce, optional

HOW TO MAKE:

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12 TO 15 mins or until vegetables are tender (do not drain).

In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 mins or until thickened. Reduce heat. Stir in the cheese until melted. 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 TO 1/2 C. 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 Tbsps. cornstarch into the milk before adding it to the saucepan.

Enjoy!

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