Recipe of the Week
By Mary Kay Radnich

Shorba Arnabeet Baladi
Spicy, Homestyle Cream of Cauliflower Soup

Even though the weather where I live is unseasonably warm for a late January day, I made this hearty soup for lunch. Try it!

• 2 cups chicken broth

• 1 small onion, chopped

• 2 cups chopped cauliflower

• Hot sauce to taste

• 2 tablespoons butter or margarine ( optional; omit for low fat)

• 2 tablespoons all purpose flour

• ground pepper, salt to taste

• 1 cup low-fat milk

Combine the chicken broth, onion, cauliflower and hot sauce in a sauce pan.  Bring the mixture to a boil, and simmer until the vegetable bits are tender.  Use a slotted spoon to remove the vegetable to a food processor and pulse until smooth.  Repeat until all the cauliflower is smooth ( if you don't have a food processor, you can use a food mill or potato masher). In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux. Add the roux to the milk and stir well. Add the milk mixture to the soup ( in the original saucepan ); cook and stir until thickend and bubbly. Do not let the soup burn. Adjust seasonings to taste. Makes 3 or 4 servings.

Note: if you like hot spicy food, don't be afraid to add more hot sauce to the soup.