cream of cauliflower soup

Ingredients:

• 4 cups cauliflower, fresh or loose-pack frozen florets
• 1 1/2 cups chicken broth or vegetable stock
• 1 tbsp. butter or margarine
• 1 tbsp. all-purpose flour
• 1/2 tsp. celery seeds
• 1/2 cup shredded american cheese
• 1/4 tsp. salt
• dash black pepper
• 1 cup milk, half-and-half, or light cream

Preparation:

• in a large saucepan cook 4 cups cauliflower in a large amount of boiling water for 8-10 minutes or until tender.
• drain well.
• reserve 1 cup cooked vegetables.
• in a food processor bowl combine remaining cooked vegetables and 3 /4 cup of the broth.
• cover; process about 1 minute or until smooth.
• set aside.
• in the same saucepan melt butter.
• stir in flour, celery seeds, salt, and pepper.
• add milk all at once
• stir in 1/2 cup cheese along with the blended vegetable mixture.
• cook and stir until slightly thickened and bubbly.
• cook and stir for 1 minute more.
• stir in the reserved 1 cup cooked vegetables.
• cook and stir until heated through.
• if necessary, stir in additional milk to reach desired consistency.
• if desired, top each serving with additional shredded american cheese

Prepared: 2010-02-06

Makes: 4 servings

Calories: 158

Categories: Soup