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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Kelly’s Cauliflower and Cheese Soup Recipe

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This recipe for Kelly’s Cauliflower and Cheese Soup is from Mama G's 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 of cauliflower, broken into florets.
1 carrot, grated.
1/4 cup celery.
2 1/2 cups of chicken or vegetable stock.
3 tbsp butter
3 tbsp all purpose flour
2 cups of milk
1 cup grated cheddar cheese
1/2 to 1tsp of hot sauce, optional.
Salt and pepper.
Directions:
Directions:
1. In a large pot, combine the cauliflower, carrot, celery and stock. Bring to a boil. Reduce heat, cover and simmer for 12-15 mins or unti vegetables are just tender ( do not drain).

2. In a medium saucepan, melt butter. Stir in flour. Whisk until smooth. Gradually add milk, whisking all the time. Bring to the boil over medium heat. Reduce heat and leave for 2 minutes or until thickened. With a wooden spoon stir in the cheese until melted. Season with salt and pepper and add hot sauce if using. Stir into the cauliflower mixture.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Kelly made this for me on a cold Callander day. Comfort food!
Great with Barbara’s cheese scones.

 

 

 

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