Ingredients
- 3 cups cauliflower, diced small
- 1/4 cup butter
- 1 cup chopped onion
- 1 tsp. minced garlic
- 2 Tbsp. flour
- 2 cups half and half
- 3 cups chicken broth
- 3/4 lb. cheddar cheese, grated
- 1/2 tsp. nutmeg
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. Dijon mustard
Directions
Blanch cauliflower in boiling salted water and refresh under cold water. Drain and set aside. Melt butter in large saucepan, add onions and saute until tender and translucent. Add garlic and saute' 30 seconds. Add flour and cook and stir 2 minutes. Whisking hard, add half and half and chicken broth. Bring mixture to a boil. Reduce to a simmer and stir in cheese. Add the seasonings and mustard. Lower heat to be sure soup does not boil again or it may curdle. Add cauliflower and heat through. Garnish with bits of red pepper and lots of minced parsley. Makes 2 quarts.
By Robin from Washington, IA
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