 | | Cheddar Cauliflower Soup |
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2 tablespoons margarine
1/2 cup onion, chopped
3 cups cailiflower, coarsely chopped
1 (10 ounce) can chicken broth
1/4 cup flour
2-1/2 cups milk
1-1/2 cups cheddar cheese, shredded
To taste, salt and pepper
Buttered Croutons
1-1/2 cups bread cubes
2 tablespoons margarine, melted
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| Instructions |
| Melt margarine in large saucepan; sauté onion until tender. Stir in cauliflower and chicken broth. Bring to a boil. Cover; reduce heat and simmer for 12 to 15 minutes or until cauliflower is tender. Smoothly combine flour and milk. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat. Add cheese and stir until melted. Add salt and pepper to taste. Ladle into 4 soup bowls; sprinkle with buttered croutons.
Buttered Croutons: Preheat oven to 350 degrees. Toss bread cubes and
margarine together. Bake for 7 to 8 minutes or until golden brown.
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