How To Make Homemade Cauliflower Cheese Soup

During the fall and winter months when the air is cold outside, I enjoy making homemade soups for my family dinners. I got this particular recipe from my grandmother 25 years ago and to this day, it's a family favorite.

When purchasing a head of cauliflower, it is important to find one that has compact curds that show no signs of damage or mold. The head should still have some green leaves attached to it. Store your head in the crisper drawer of your refrigerator for up to 1 week.

When you are ready to use it, rinse the head under cool running water for 2 minutes. Pat dry and then use a sharp knife to remove the core.

This recipe will make 4 to 6 hearty servings.

Cauliflower Cheese Soup Recipe

1 large head of cauliflower
2 tablespoons onion, minced
2 tablespoons butter or margarine, melted
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 can of chicken broth
3 cups milk
2 cups cheddar cheese, shredded
1/4 cup of parsley

Chop cauliflower into bite sized pieces and then cook in salted boiling water until it is fork tender. Remove from heat and set aside.

In a large saucepan, saute the minced onion with butter until the onion is tender. Stir in the all-purpose flour, salt and black pepper until blended. Gradually stir in the chicken broth and milk. Cover the saucepan and cook over medium heat, stirring often, until the mixture reaches a boil. Remove from heat and stir in the shredded cheese until it melts. Stir in the cooked cauliflower and parsley. Place saucepan back onto the burner and simmer over low heat, stirring often for 5 additional minutes.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother who lives in Pennsylvania. She enjoys cooking and baking a variety of foods from scratch for her family. You can visit Shelly online at my.tupperware.com/Ravish30 or her recipe site at wahmshelly.blogspot.com for additional free recipes and cooking tips.

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