Cauliflower Soup

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional

Directions

• In a large bowl, combine the cauliflower, carrot, celery, water and
• bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15
• minutes or until vegetables are tender (do not drain).
• In another large saucepan, melt butter. Stir in the flour, salt and
• pepper until smooth. Gradually add milk. Bring to a boil over medium
• heat; cook and stir for 2 minutes or until thickened. Reduce heat.
• Stir in the cheese until melted. Add hot pepper sauce if desired.
• Stir into the cauliflower mixture. Yield: 8 servings (about 2
• quarts).