Happy Cooking everyone! My in-laws made it safely here last night and my kids are in heaven playing with Mimi and Pappi. I will probably be around sporadically over the next week while they are here visiting. Definitely come back on Monday as I will have pictures of the insane cake I am going to make for Eric's birthday. And don't forget, Tuesday is the day for the monthly Status Quote meme that CA Girl and I do.
The first recipe this month was submitted by the lovely Miss Rachel. This could easily be made into a vegetarian recipe by substituting vegetable broth for chicken broth.
Creamy Cauliflower Soup
Chef Vaughn Montgomery
3 TBLS butter
1/4 cup chopped onion
1/4 cup flour
1/4 tsp garlic salt
1/4 tsp onion salt
1 can chicken broth
1 3/4 cup half and half, or milk
1/2 cup shredded cheddar cheese
1 1/2 cups fresh cauliflower, cut into tiny florets
In a 3-quart saucepan, melt butter. Saute onion until translucent; do not brown. Stir in flour, garlic and onion salts. Add broth and half and half. Cook and stir over medium heat until thickened. Add cheese and cauliflower. Stir and cook 6-8 minutes until cheese is melted and cauliflower is tender.
Notes: This would taste great with bacon added. I dumped the cauliflower in before the soup totally thickened, that way it wouldn't take as long to get tender. Also, make sure you double or even triple this recipe for a family sized pot of soup.