Golden Cauliflower Soup
- 2 (10 oz.) pkg. frozen or 1 small head cauliflower, separated into small flowerets
- 2 c. water
- 1/2 c. chopped onion
- 1/4 c. butter or margarine
- 1/2 c. unsifted flour
- 2 Tbsp. chicken bouillon or 6 cubes
- 2 c. (8 oz.) shredded mild cheese (Cheddar)
- 2 c. milk
- 1/4 tsp. nutmeg
- chopped parsley
- Cook cauliflower in 1 cup water.
- Drain; reserving liquid. Reserve 1 cup cauliflower.
- In blender, blend remaining cauliflower and reserved liquid.
- Cook onion in butter until tender; stir in flour.
- Gradually add 1 cup water and bouillon, stirring until well blended and thickened.
- Stir in all cauliflower and cheese; cook until cheese melts.
- Add milk and nutmeg and heat through.
- Garnish with parsley and paprika.
head cauliflower, water, onion, butter, flour, chicken bouillon, mild cheese, milk, nutmeg, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=285842 (may not work)