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This recipe was given to me by my 83 year old aunt a few years
ago and I just love to make it for my family. When choosing a
head of cauliflower, you want to avoid any heads that have
blemishes or mold on them. You can store it in the refrigerator
in a special vegetable keeper container or loosely wrapped in
plastic wrap. You should use your Cauliflower as soon as possible
but certainly within 1 week of purchasing it.
Homemade Cauliflower Cheese Soup Recipe
1 large head of cauliflower
2 tablespoons of minced onions
2 tablespoons of melted butter
2 tablespoons of all-purpose flour
1/2 to 3/4 teaspoon of table salt
1/4 to 1/2 teaspoon of ground black pepper
1 can of chicken broth (standard size can)
3 cups of milk
2 cups shredded cheddar cheese
1/4 cup of fresh chopped parsley
Wash, drain and remove any leaves and/or blemishes from your head
of cauliflower. Chop cauliflower into small bite-sized pieces.
Bring a large pan of water to a boil and add in the chopped
cauliflower and 1/2 teaspoon of salt. Cook until it becomes fork
tender, drain water. In another large pan, saute the minced
onions in butter until onions become tender. Blend in the
all-purpose flour, table salt and ground black pepper. Slowly
stir in the chicken broth and milk. Cover and cook over medium
heat, stirring very frequently, until the soup reaches the
boiling point. Stir in the shredded cheddar cheese and continue
stirring the soup until all of the cheese has melted. Slowly stir
in the cauliflower and fresh chopped parsley. Turn heat down to
low and simmer for 5 minutes. Remove from the stove and serve
immediately.
Article Source: http://www.wahm-articles.com
Shelly Hill is a mother and grandmother living in Pennsylvania
who enjoys cooking and baking for her family and friends. You can
visit Shelly's online cooking tips and recipe site at
http://www.wahmshelly.blogspot.com for free recipes and kitchen
ideas.
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