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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.
Last Updated: June 6th, 2011
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