Creamy Cauliflower Soup (Serves 8)

Even people who aren’t cauliflower fans love this soup. The next time you get a nice head of cauliflower, use it this way.

1 medium head cauliflower, broken into flowerets
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups water
4 teaspoon instant chicken bouillon or chicken base or 4 bouillon cubes
2 cups milk
1 teaspoon Worcestershire sauce
1 cup sharp Cheddar cheese, shredded
Snipped chives

1. Cook flowerets, covered, in small amount of boiling salted water until tender, 10-15 minutes; drain and coarsely chop.

2. In large saucepan, sauté onion in butter until tender, but not brown. Blend in flour. Add water, chicken bouillon, milk, and Worcestershire sauce. Cook and stir till mixture thickens slightly.

3. Add chopped cauliflower. Bring to boiling and stir in cheese until melted.

4. To garnish, sprinkle snipped chives on each serving.