* Exported from MasterCook *
CAULIFLOWER SOUP
Recipe By :Debbie Ohlhausen, Chilliwack, British Colombia
Serving Size : 8 Preparation Time :0:00
Categories : soup Vegetables
Amount Measure Ingredient -- Preparation Method
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1 medium head of cauliflower -- broken into florets
1 medium carrot -- shredded
1/4 cup celery -- chopped
2 1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% low-fat milk
1 cup cheddar cheese -- shredded
1/2 to 1 teaspoon hot pepper sauce -- optional
1. 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).
2. 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.
Description:
"Cauliflower and carrots share the stage in this cheesy soup that's sure to warm you up on the chilliest night. We like it with hot pepper sauce. --Debbie Ohlhausen, Chilliwack, British Columbia"
Source:
"Taste of Home 2017"
Yield:
"2 quarts"
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Per Serving (excluding unknown items): 141 Calories; 10g Fat (64.9% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 394mg Sodium.. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : TEST KITCHEN TIPS: Feel free to use 2 1/2 cups of chicken or vegetable broth instead of water and bouillon.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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