Saturday, March 26, 2016

Cauliflower Soup

Mom is visiting for Easter and asked me to make a batch of Cauliflower Soup today. It's gorgeous and delicious!

1 small head cauliflower, chunked
1 carrot, slivered with peeler
1 small can chicken broth
2 cups milk
1/2 cup flour
1/2 stick butter
8 oz Velvetta cheese
salt, pepper to taste

Steam cauliflower and carrots in chicken broth for 8-10 minutes, covered. Break up the cauliflower into smaller pieces once tender. Make White Sauce with butter, flour, milk in a separate sauce pan (see below). Add white sauce to steamed cauliflower.  Add chunks of cheese.  Simmer on low heat until cheese melts.   Serve immediately. 

White Sauce

First, melt 1/2 stick margarine in sauce pan. Add 1/2 cup flour. With a fork blend until all flour is 

gone.  This is the secret part -  Slowly add 2 cups milk while stirring vigorously with a whisk.  Stop adding milk periodically until mixture thickens then add more.  It’s sort of like trying to get the lumps out of a can of tomato soup.  Start with a little milk.  It’s easier to season the sauce with salt and pepper before adding it to the other items.

I use white sauce for the cream soups, scalloped potatoes, potato soup, chicken a la king.  It comes in handy for making hamburg or sausage gravy too.