Thursday, September 16, 2010

Cheesy Cauliflower Soup

2 T butter
1/4 c flour
1/2 t. salt
2 cups milk
1/2 c water
13-14 oz chicken broth
2-2/12 lbs cauliflower heads cut in 1" chunks
1 t. dijon mustard
8-10 oz cheddar cheese

melt butter over med. heat. Stir in flour and salt and cook for 2 minutes, stirring frequently. Gradually stir in milk, chicken broth and 1/2 c water. Add cauliflower and heat to a boiling over high heat. Reduce heat to low, cover and simmer until cauliflower is tender (abt. 10 minutes)

blend mixture until smooth. stir in mustard and cheese.

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