1 large head cauliflower
2 tbsp onion, minced
2 tbsp butter, melted
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 can beef or chicken broth
3 cups milk
2 cups grated American or Cheddar cheese
1/4 cup chopped fresh parsley, optional
Break cauliflower into small pieces. Cook covered in salted water until tender; drain.
While cauliflower cooks, saute onion in butter until tender. Blend in the flour, salt and pepper. Gradually stir in the broth and milk. Cook over medium heat, stirring constantly until mixture reaches boiling. Turn off heat and add the cheese, stirring until it melts. Add the cauliflower and heat until warmed, if necessary.
2 tbsp butter, melted
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 can beef or chicken broth
3 cups milk
2 cups grated American or Cheddar cheese
1/4 cup chopped fresh parsley, optional
Break cauliflower into small pieces. Cook covered in salted water until tender; drain.
While cauliflower cooks, saute onion in butter until tender. Blend in the flour, salt and pepper. Gradually stir in the broth and milk. Cook over medium heat, stirring constantly until mixture reaches boiling. Turn off heat and add the cheese, stirring until it melts. Add the cauliflower and heat until warmed, if necessary.
To serve, ladle into serving bowls and garnish with the fresh parsley, if using.
Yield: 2 quarts of soup
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