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| 4 Esslöffel | butter |
| 3 mittel | Carrots, cut into small dice |
| 3 mittel | Celery stalks, cut into small dice |
| 1 mittel | onions minced |
| 3 Esslöffel | flour |
| 1 1/2 Tasse | Chicken stock or canned chicken broth |
| 1/2 klein | Cauliflower, trimmed and cut into |
| | Florets (2 cups) |
| 8 x ca. 30 g | Mild cheddar cheese, grated (2 cups); plus |
| 2 x ca. 30 g | Cut into small dice for garnish (1/2 cup) |
| 1 1/2 Tasse | Half-and-half |
| 1/4 Teelöffel | cayenne pepper |
| | salt |
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for the cheddar cheese.
Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.
Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.
To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.
Makes 4 seervings.
[ Cooks Magazine; Oct 1989 ]
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