* Exported from MasterCook *

Cauliflower Cheese Soup

Serves : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cauliflower
1/2 large sweet onion -- chopped
3 tablespoons butter
2 cups chicken stock
1 tablespoon old bay Seafood seasoning
2 cups heavy whipping cream
1 cup cheddar cheese, shredded

Saute the onions in the butter until golden over medium heat.

Meanwhile, break up cauliflower into florets. You can use the stems, but
chop them coarsely. Add cauliflower, Old Bay and chicken stock to pot.
Cover and simmer until cauliflower is very tender, about half an hour.

Transfer all liquid and half the solids to the blender and puree until
smooth. Use a potato masher or large spoon to mash the solids in the pan to
desired fineness.

Return puree to pan. Add cream and cheese. Heat over ML heat until cheese
melts and liquid is smooth. If desired, thin with additional chicken stock
and season to taste with salt and pepper.

NOTE: If you don't want to leave any "lumps" for textural interest, just
puree all the cauliflower.

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Per Serving (excluding unknown items): 623 Calories; 62g Fat (89.0% calories
from fat); 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 216mg
Cholesterol; 1439mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2
Non-Fat Milk; 12 Fat.