Why recepie famous for?
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime.
Ingredients
1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives
Instructions
In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
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