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1/4 pound butter ( 1/2 cup)
4 celery ribs, finely diced
1/2 onion, finely diced
1 cup flour
4 cups chicken stock
1 quart whole milk
1/2 head cauliflower, coarsely chopped
1/2 pound sharp Cheddar cheese, thinly sliced
Nutmeg to taste

Melt butter in a saute pan; add celery and onion. Simmer until vegetables are tender. Gradually stir in the flour until it reaches a paste-like texture. This is a roux, the thickening agent for the soup. Set this aside.

Combine chicken stock, milk (we used 2 percent) and cauliflower in soup pot. Simmer until the cauliflower is tender. Gradually stir in the roux. After the soup has begun to thicken, gradually stir in the cheese slices. Lightly season with a hint of nutmeg. Makes 8 to 10 servings.

Lance Harris

Thursday, June 21, 2001