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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Cauliflower Soup 12-18 Recipe

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This recipe for Cauliflower Soup 12-18 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
¼ cup chopped celery
2 ½ cups water
2 tsp chicken bouillon granules
3 tbsp butter or margarine
3 tbsp flour
¾ tsp salt
1/8 tsp pepper
2 cups milk
1 cup (4oz) shredded cheddar cheese
½ to 1 tsp hot pepper sauce, optional
Directions:
Directions:
In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).

In another 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 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.

(new, healthy)
Personal Notes:
Personal Notes:
Makes 8 servings.

 

 

 

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