Cheddar Cheesy Cauliflower Soup
Yield: 1 Servings
1 sm Head cauliflower; separated 2 c Water 1/2 c Chopped onion 1/4 c Margarine 2 c Shredded Cheddar cheese 1 ds Nutmeg 1/2 c Flour 6 Bouillon cubes 2 c Milk Cook cauliflower in 1 cup water until tender. Drain. Reserve liquid and 1 cup cauliflower. In blender, blend rest of cauliflower and the reserved liquid. Set aside. In large saucepan, cook onion in margarine. Stir in flour. Gradually, add 1 cup water and bouillon cubes. Stir until thickens. Stir in mashed cauliflower, reserved flowerets and cheese. Cook until cheese melts. Add milk and nutmeg. Heat through.