Cream of Cauliflower Soup
Serves 6 -8
1 medium cauliflower
¼ cup butter
⅔ cup chopped onion
2 Tbsp. flour
2 cups chicken broth
2 cups light cream (or milk)
½ tsp. Worcestershire sauce
¾ tsp. salt
1 cup grated cheddar cheese
chopped chives or parsley for garnish
Break cauliflower into small flowerets & cook in boiling salted water. Drain & puree, reserving cooking liquid.
Melt butter; add onion & sauté until soft. Blend in flour & add broth, stirring constantly until mixture boils. Stir in 1 cup liquid from cauliflower (add water if necessary); cream; Worcestershire; salt; and cauliflower. Heat to boiling. Stir in cheese.
Serve with chopped chives or parsley.
©Sally Bernstein, 2006