Categories: Soups/stews, Vegetables, Cheese/eggs 
      Yield: 4 servings 
  
      4 tb Butter                                   -into 
      3 md Carrots, cut into small dice             Florets (2 cups) 
      3 md Celery stalks, cut into             8 oz Mild cheddar cheese, grated 
           -small dice                              -(2 cups); plus 
      1 md Onion, minced                       2 oz Cut into small dice for 
      3 tb Flour                                    -garnish (1/2 cup) 
  1 1/2 c  Chicken stock or canned         1 1/2 c  Half-and-half 
           -chicken broth                    1/4 ts Cayenne pepper 
    1/2 sm Cauliflower, trimmed and cut             Salt 
  
  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.