4 tb Butter
3 md Carrots, cut into small dice
3 md Celery stalks, cut into
1 md Onion, minced
3 tb Flour
1 1/2 c Chicken stock or canned
1/2 sm Cauliflower, trimmed and cut
Florets (2 cups)
8 oz Mild cheddar cheese, grated
-(2 cups); plus
2 oz Cut into small dice for
-garnish (1/2 cup)
1 1/2 c Half-and-half
1/4 ts Cayenne pepper
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 half-and-half; 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 diced cheese and serve immediately.
Makes 4 seervings.
[ COOKS Magazine; Oct 1989 ]
Posted by Fred Peters.