Cauliflower and Cheese Soup

1 medium head of cauliflower

2 cups chicken stock

¼ cup butter or margarine

¼ cup chopped onion

¼ cup all purpose flour

½ tsp salt

¼ tsp pepper

1 cups of milk

1 cup of grated cheddar cheese

buttered bread crumbs

parsley to taste

Cook cauliflower in chicken stock until tender. Do not drain; mash coarsely with potato masher, set aside.

Melt butter in sauce pan, add onion and sauté until limp, do not brown.

 Mix in flour, salt and pepper.

Add milk; heat and stir until it boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and melt cheese.

Garnish with buttered bread crumbs and parsley

From the kitchen of

Chris Trueman