Tuesday, December 30, 2008

Cream of Cauliflower Soup

3/4 cup water
1 chicken bouillon cube
1 cup cubed potatoes
1/2 cup diced carrot
1/4 cup diced onion
1 cup chopped cauliflower

In a large saucepan combine water, chicken bouillon cube and vegetables.  Bring to a boil for 5 to 10 minutes, or until tender.  Set aside.

1/4 cup butter
1/4 cup flour
3 cups half and half
salt and pepper to taste
4 oz shredded cheddar cheese

In a separate saucepan over medium heat melt butter.   Stir in flour.  Cook for about 2 minutes.   Gradually stir in half and half.   Cook until thickened.  Stir in vegetables + cooking liquid.   Season with salt and pepper.   Stir in cheese until melted.   


1 comment:

Cindy said...

3 CUPS of half and half?! That is not a light recipe is it?! But sure sounds good.