Wednesday, August 26, 2009

Cauliflower Soup

1 head cauliflower, rinsed and cut into large chunks
1 can chicken broth

Combine above 2 items into a pot and bring to a slow boil. Cover with lid and cook on medium high for 10 minutes or until cauliflower is tender.

In a small bowl combine:
2 T. butter, melted
2 T. flour

Once cauliflower is tender, mash with a potato masher to desired chunk consistency. Stir roux into chicken broth/cauliflower mixture.

Slowly add 4 c. 1/2 and 1/2 milk.

Add salt and pepper to taste.

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