Cauliflower Soup
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Yield: 1 Servings
Ingredients:
2 teaspoons chicken or 1 vegetable bouillon cube
1/4 cup chopped celery
1 medium carrot, shredded
2-1/2 cups water
1 medium head cauliflower, broken into florets
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Instructions:
First step is In a Dutch oven, 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 a 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).
And then, Test Kitchen Tips. Feel free to use 2-1/2 cups of chicken or vegetable broth instead of water and bouillon.
And then, visit for full instruction : http://beslimmer-beyou.com/cauliflower-soup/
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