Recipe - Cheddar Cheese And Cauliflower Soup

4 tablespoon Butter
3 md Carrots, cut into small dice
3 md Celery stalks, cut into
small dice
1 md Onion, minced
3 tablespoon Flour
1 One half cup Chicken stock or canned
chicken broth
One half small Cauliflower, trimmed and cut
into
Florets (2 cups)
8 ounce Mild cheddar cheese, grated
(2 cups); plus
2 ounce Cut into small dice for
garnish (One half cup)
1 One half cup Halfandhalf
One fourth teaspoon Cayenne pepper
Salt

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion;
saute for about 5 minutes until the vegetables are softened. Add the flour
and cook over low heat until the flower is incorporated into the butter,
about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower. Bring to
a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir
in the grated cheese and cook for about 30 seconds until melted. (Do not
bring soup to a boil after cheese is added or the soup will break.) Stir in
the halfandhalf; warm the soup over low heat. Season with cayenne pepper
and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with
the minced cheese and serve immediately.

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini