Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Water 2 tb Butter
1 md Onion, chopped fine 2 tb Flour
2 ts Basil 1 c Hot chicken stock
1 ts Salt 2 c Milk
1/4 ts Pepper 1/4 lb Cheddar cheese, cut into
2 1/2 c To 3 c cauliflower florets, -small pieces
-cut to uniform size

If you want to cut down in the fats in the recipe, use margarine and
skim milk for the butter and the milk.

In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper
covered for 5 minutes over medium heat. Add cauliflower. Cover and
cook until cauliflower is soft, about 15 minutes.

In a medium saucepan, melt butter. Add flour and mix until none of
the flour remains white. Slowly add hot stock. Stir with whisk
until smooth. Pour into soup and mix well. In saucepan, heat milk.
Add cheese and stir over low heat until melted. Add to soup. Mix
well and heat until soup begins to steam.

Serves 6 to 8.

Posted by Ellen Cleary. Courtesy of Fred Peters.

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