Title: Golden Cauliflower Soup
Categories: Cheese/eggs, Soups, Vegetables
Yield: 1 1/2 to 2-q

2 Frozen cauliflower or
1 Fresh cauliflower; separated
2 c Water
1/2 c Onion; chopped
1/3 c Margarine or butter
1/2 c Flour; unsifted
2 c Milk
2 Instant chicken flavor
-bouillon or
2 Cheddar cheese; shredded
1/8 Ground nutmeg
Chopped onion or parsley

In medium saucepan, cook cauliflower in 1 cup water until tender. Reserve
1 cup cooked flowerets. In blender or food processor, blend remaining
cauliflower and liquid; set aside. In large heavy saucepan, cook onion in
margarine until tender; stir in flour. Gradually add remaining 1 cup of
water, milk , and bouillon, stirring until well blended and thickened. Add
cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir
until cheese melts and mixture is hot ( do not boil). Serve garnished with
green onion. Refrigerate leftovers.

Posted to Bakery-Shoppe Digest V1 #411 by Skeeter on Nov
23, 1997