*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Cheese/eggs
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       tb           Butter
    3       md           Carrots, cut into small dice
    3       md           Celery stalks, cut into
                         -small dice
    1       md           Onion, minced
    3       tb           Flour
    1 1/2   c            Chicken stock or canned
                         -chicken broth
      1/2   sm           Cauliflower, trimmed and cut
                         Florets (2 cups)
    8       oz           Mild cheddar cheese, grated
                         -(2 cups) -- plus
    2       oz           Cut into small dice for
                         -garnish (1/2 cup)
    1 1/2   c            Half-and-half
      1/4   ts           Cayenne pepper
   NOTE:  For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
   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 ]
   Posted by Fred Peters.
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