By Carla Vigos
Laguna Woods Globe
Winter is the time of the soup. One of my favorite things to do is to tell yourself through the refrigerator, to withdraw all the odds and to end and to do something delicious.
As always, you can add your own keys to my recipes. I spoke with many residents of the village who told me what they had done to make my own recipes, and all this is good. Thank you also for the many congratulations.
This cauliflower soup recipe has proven exceptionally well.
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Cauliflower
INGREDIENTS
2 tablespoons of butter
1 cup of celery, diced
2 cups of onion, in dice
1 cup of carrots, in dice
1 1/2 teaspoon of salt
1/2 teaspoon
7 to 8 cups of diced cauliflower, a large head
2 chicken broth cups
1/2 teaspoon of thyme
3 tablespoons of butter
3 tablespoons of flour
2 1/2 cup of milk
1/3 cup of garlic cheese spread like the lark
Six slices of American cheese
Optional parsley and more American cheese
INSTRUCTIONS
In a saucepan, melt 2 tablespoons of butter and add the celery, onion and carrots with salt and pepper. Sauté until it is softened over medium-low heat.
Add the cauliflower and sauté a few more minutes. Add 2 cups of chicken broth and thyme and simmer until the vegetables are tender in the medium-point.
In a separate saucepan, melt 3 tablespoons of butter and mix 3 tablespoons of flour. Stir with a whisk and gradually add 2 1/2 cups of milk. Simmer until the white sauce thickens.
Then, with the whisk, add the garlic cheese spread and the singles with American cheese and whisk until mix.
Add this mixture to the vegetable mixture, stir to mix and simmer until it is the consistency you like, about 10 minutes. Taste and adjust the seasonings with salt, pepper or more cheese.
Serve in soup bowls and garnish with American parsley and cheese, if you wish.
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