Cream of Cauliflower and Cheese Soup

Cooking with Style: Beauty and the Feast

Who: Cancer benefit for fellow stylist’s daughter
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Cream of Cauliflower and Cheese Soup
  1. Clean and cut cauliflower into ½-inch pieces. Steam in ½ c. water until tender. Do not drain. Set aside.
  2. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook for 2-4 minutes.
  3. Add chicken stock stirring with whisk and bring to a boil. Turn heat to low.
  4. Add cauliflower, cheese, half and half, salt and pepper. Heat but do not boil. Makes 8 servings.
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