Cream of Cauliflower Soup

Source: More-with-Less Cookbook
Date tried: January 22, 2018
Yield: 6-8 servings
Time needed: 30 minutes

Very quick to make and quite good. When I first made it, I forgot to add the cheese! Fortunately there was plenty left over and I was able to correct the error. I recommend a strong cheddar; the milder cheddar/mozzarella mix I used did not affect the flavour much. Fortunately it was good with or without the cheese.

Cream of Cauliflower Soup

Cream of Cauliflower Soup
1 medium head of cauliflower, chopped.
4 Tbsp. butter of margarine
1/4 cup chopped onion
1/4 cup flour
3 cups chicken broth
2 cups milk
1 tsp. Worcestershire sauce
cauliflower and 1 cup cooking water
1 cup shredded cheese.

Cook cauliflower in salted water until soft.

In a large saucepan, sauté onion in butter.
Blend in the flour.
Add chicken broth gradually, stirring constantly.
Add milk, Worcestershire sauce, cauliflower and cooking water.
Cook until slightly thickened.
Add cheese and stir until melted.

Serve garnished with herbs.

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