Cauliflower Soup
1 medium head of cauliflower broken into florets 1 medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups water
2 chicken bullion cubes or 1 large vegetable bouillon cube
3 tablespoons butter
3 tablespoons flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheese
1/2-1 teaspoon of hot sauce-optional Combine first 5 ingredients, bring to a boil, then simmer 12-15 minutes or until vegetables are tender. Do not drain. In another sauce pan, melt butter, then stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat, cook and stir 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Add hot sauce. Stir in cauliflower mixture. Heat together. Makes 8 servings.
