Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter -into
3 md Carrots, cut into small dice Florets (2 cups)
3 md Celery stalks, cut into 8 oz Mild cheddar cheese, grated
-small dice -(2 cups); plus
1 md Onion, minced 2 oz Cut into small dice for
3 tb Flour -garnish (1/2 cup)
1 1/2 c Chicken stock or canned 1 1/2 c Half-and-half
-chicken broth 1/4 ts Cayenne pepper
1/2 sm Cauliflower, trimmed and cut Salt

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.

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