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Soups and Stews | |
| 1 medium head cauliflower, broken into florets 1 medium carrot, shredded 1/4 cup chopped celery Either 2-1/2 cups water 2 teaspoons chicken or 1 vegetable bouillon cube or 2 1/2 cups chicken/vegetable stock 3 tablespoons butter 3 tablespoons all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 2 cups 2% milk 1 cup shredded cheddar cheese 1/2 to 1 teaspoon hot pepper sauce, optional | |
| 1 In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon or stock. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain). 2 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 minutes 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). | |
Unrated | |
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