BROCCOLI OR CAULIFLOUR CREAM SOUP
White sauce:
¾ cup flour
¾ cup butter or margarine
1 quart half and half or cream
2 chicken bullion cubes dissolved in ¼ cup water
Melt butter over low heat; stir in the flour with a wire whisk. Gradually add bullion mixture and then cream, stirring constantly to prevent scorching. Continue stirring and cooking until thick and bubbly. (Takes about 5 minutes)
For Cauliflower or Broccoli soup:
1 medium head cauliflower or broccoli cut into small
cubes and florets (about 5 cups).
1 onion, chopped into ¼ inch pieces.
1 cup celery, sliced thin
1 carrot, diced into ¼ inch pieces
1 teaspoon salt
Place vegetables into a six quart pot. Barely cover vegetables with water and bring to a boil. Cook over medium heat until vegetables are tender, about 15 minutes.
Stir in white sauce, and 1 cup grated cheddar cheese. (Cheddar will not go stringy. Mild cheese is not suitable for this soup.) Simmer until cheese is melted. Serve immediately.
Cream of Broccoli and Cheese Soup