CREAMY CAULIFLOWER SOUP

8 Portions

10 to 13 Ounces Frozen Cauliflower

Thaw. Slice 1/4 inch thick. Set aside.

1 Ounce Margarine (1/4 of Stick)

Place in medium heavy saucepan. Melt.

2 Tablespoons Onion Finely Chopped

Add to margarine. Cook and stir until onions are fragrant.

1/4 Cup plus 2 Tablespoons All Purpose Flour

Add to margarine-onion mixture. Stir in with whisk. Cook 5 minutes, stirring often. Take pan off heat.

1 2/3 Cup Water*
2 Chicken Bouillon Cubes

Add gradually while stirring with whisk. Cook until mixture thickens (190 to 200°F.), stirring often.

1 2/3 Cup Homogenized Milk
1/3 Teaspoon Worcestershire Sauce

Stir in. Add cauliflower. Heat to 170-180°F.

2/3 Cup Shredded American Cheese (or other cheese as desired)

Add. Stir until melted.

1 Teaspoon Freeze Dried Chives (or Fresh Chives or Thinly Sliced Scallions as desired)

Sprinkle over top of soup. Serve hot.

* Canned or homemade chicken broth may be used instead of the water and bouillon cubes.
Taste for seasonings and add salt and/or black pepper to taste.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


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