Recipe for Cheddar Cheese and Cauliflower Soup 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 tbl Butter
3 med Carrots, cut into small dice
3 med Celery stalks, cut into small dice
1 med Onion, minced
3 tbl Flour
1/2 cup 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)
1/2 cup Half-and-half
1/4 tsp Cayenne pepper
Instructions:
Instructions: 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.

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