Title: Cheddar cheese and cauliflower soup
 Categories: Soups/stews, Vegetables, Cheese/eggs
      Yield: 4 Servings
 
      4 tb Butter
      3 md Carrots, cut into small dice
      3 md Celery stalks, cut into
           -small dice
      1 md Onion, minced
      3 tb Flour
  1 1/2 c  Chicken stock or canned
           -chicken broth
    1/2 sm Cauliflower, trimmed and cut
           -into
           Florets (2 cups)
      8 oz Mild cheddar cheese, grated
           -(2 cups); plus
      2 oz Cut into small dice for
           -garnish (1/2 cup)
  1 1/2 c  Half-and-half
    1/4 ts Cayenne pepper
           Salt
 
  NOTE:  For a milder, sweeter tasting soup, substitute 8 ounces Swiss
  cheese for the cheddar cheese.
  
  Heat the butter in a large saucepan.  Add the carrots, celery, and
  onion; saute for about 5 minutes until the vegetables are softened.
  Add the flour and cook over low heat until the flower is incorporated
  into the butter, about 1 minute.
  
  Stirring constantly, gradually add stock and then the cauliflower.
  Bring to a boil and simmer until the cauliflower is tender, or about
  5 minutes. Stir in the grated cheese and cook for about 30 seconds
  until melted. (Do not bring soup to a boil after cheese is added or
  the soup will break.) Stir in the half-and-half; warm the soup over
  low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.
  
  To serve, ladle the soup into warm soup bowls.  Sprinkle each portion
  with the diced cheese and serve immediately.
  
  Makes 4 seervings.
  
  [ COOKS Magazine; Oct 1989 ]
  
  Posted by Fred Peters.