Friday, January 19, 2007

RECIPE: Cauliflower-Cheese Soup

This soup is perfect, if, like me, you have a lot of cauliflower in your freezer because you were getting1-2 heads every week from your CSA back in September and October. And if you also happen to have a lot of turkey or chicken broth left over from the Christmas turkey (or last week's roasted chicken). If you *don't* happen to have half a freezer of frozen cauliflower, you could easily substitute potates or chopped broccoli and it will still be delicious.

[Note: I am not particularly fond of cauliflower, and I still love this soup!]

Cauliflower-Cheese Soup

1 head cauliflower, cut into small pieces
3 cups chicken, turkey, or vegetable broth
1 onion, chopped
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
2 cups milk
1 tbsp Braggs or Worcestershire sauce
1 tsp mustard powder
1 tsp pepper
1 tsp salt
1 1/2 cups cheddar cheese, grated

In large saucepan, simmer cauliflower in broth until softened. While cauliflower is cooking, saute onions and garlic in butter until soft. Add flour and cook for about 5 minutes, stirring constantly. Add flour mixture to cauliflower and broth, and stir until mixture begins to thicken. Add milk, Braggs, mustard, pepper and salt. Cook, stirring frequently, until thickened. Reduce heat and add cheese; stir until cheese is completely melted. Serves 4-6.

Serve with toast or cornbread and a side salad.

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