Cheesy Cauliflower Soup: The Best Cheesy Cauliflower Soup Recipe from Cook'n

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	Cheesy Cauliflower Soup

Serves: 5

Did you know cauliflower comes in three different colors? The most popular and easy to find color is white, but you can also find green and a vibrant
purple (which turns pale green when cooked). All three varieties can be used in this recipe, of course, or you could also substitute broccoflower--a hybrid of broccoli and cauliflower.

Print this Recipe

   2 cups water
   1 small head cauliflower (about 1 pound), broken into large flowerets, or 2 packages (8 ounces each) frozen cauliflower
   1 medium stalk celery, cut into 1/2-inch pieces
   1 medium carrot, cut into 1/2-inch pieces
   1 small onion, cut into eighths
   1 tablespoon instant chicken bouillon (dry)
   1/4 teaspoon lemon and pepper seasoning salt
   1 (5-ounce) can evaporated milk
   1 1/2 cups shredded Harvati or Monterey Jack cheese (6 ounces)

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1. Cover and cook all ingredients except milk and cheese in 3-quart saucepan over medium-low heat until vegetables are very tender, about 1 1/2 hours.

2. Carefully pour mixture into work bowl of food processor fitting with steel blade or into blender container. Cover and process until smooth.

3. Return mixture to saucepan; stir in milk and cheese. Heat over medium heat, stirring constantly, until cheese is melted and mixture is hot.

1 SERVING: Calories 200 (Calories from Fat 115); Fat 13g (Saturated 8g); Cholesterol 40mg; Sodium 1110mg; Carbohydrates 10g (Dietary Fiber 2g); Protein 13g.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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