Creamy Cauliflower Soup
Chef Vaughn Montgomery
3 TBLS butter
1/4 cup chopped onion
1/4 cup flour
1/4 tsp garlic salt
1/4 tsp onion salt
1 can chicken broth
1 3/4 cup half and half, or milk
1/2 cup shredded cheddar cheese
1 1/2 cups fresh cauliflower, cut into tiny florets
In a 3-quart saucepan, melt butter. Saute onion until translucent; do not brown. Stir in flour, garlic and onion salts. Add broth and half and half. Cook and stir over medium heat until thickened. Add cheese and cauliflower. Stir and cook 6-8 minutes until cheese is melted and cauliflower is tender.
Notes: This would taste great with bacon added. I dumped the cauliflower in before the soup totally thickened, that way it wouldn't take as long to get tender. Also, make sure you double or even triple this recipe for a family sized pot of soup.
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