Cream Of Cauliflower & Cheese Soup - cooking recipe

Ingredients

1 lb. fresh cauliflower
8 oz. shredded cheddar cheese
8 oz. butter
1 c. sifted flour
1 qt. chicken stock
1 qt. half & half
1 tsp. salt
1/4 tsp. white pepper

Preparation

Clean and cut cauliflower into 1/2 inch pieces.
Steam in 1/2 cup of water until tender.
Do not drain.
Set aside.
Melt butter in sauce pan over medium heat.
Add flour to make a roux.
Cook for 2-4 minutes.
Add chicken stock, stirring with wire whip and bring to a boil.
Turn heat to low.
Add cauliflower, cheese, half & half, salt, and pepper.
Heat, but do not boil.