Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower, greens removed, washed and broken into florets
  • 1 medium onion, diced
  • 1 14 ounce can chicken broth
  • 1 chicken bouillon cube
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 3 cups whole milk
  • 2 cups shredded cheddar cheese
  • 1 Tablespoon dried parsley
  • 1 Teaspoon salt
  • 1/8 Teaspoon cayenne pepper
  • 1/8 Teaspoon pepper

Instruction

  • Place the cauliflower, diced onion, chicken broth and bouillon in a large saucepan. Cover and cook over medium heat until cauliflower and onion are tender.While the cauliflower mixture is cooking:Place the butter in a medium size saucepan over low to medium heat. Cook until butter has melted, whisk the flour into the melted butter until smooth. Cook and whisk about 3 minutes to remove the flour taste. While whisking, gradually add the milk to the pan. Cook and whisk until bubbly. Whisk 2 - 3 more minutes over low heat until thickened. Reduce the heat, add the cheese and seasonings. POur the cheese mixture into the cauliflower mixture. Stir the ingredients together. Simmer the soup slowly, without boiling it for 30 minutes. Serve immediately. Refrigerate any leftover soup cover.