CAULIFLOWER SOUP

INGREDIENTS

• 1 medium head cauliflower, broken into florets
• 1 medium carrot, shredded
• 1/4 cup chopped celery
• 2-1/2 cups water
• 2 teaspoons chicken or 1 vegetable bouillon cube
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups 2% milk
• 1 cup shredded cheddar cheese
• 1/2 to 1 teaspoon hot pepper sauce, optional

INSTRUCTIONS:

1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes..
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