BLUMENKOHLSUPPE

CAULIFLOWER SOUP

1 medium cauliflower 1 Blumenkohl, mittelgroß

4 TB butter 50 g Butter

4 TB chopped onion 50 g gewürfelte Zweibeln

2 TB flour 25 g Mehl

2 cups chicken broth 2 Tassen Hühnerbrühe

2 cups milk or light cream 2 Tassen Milch oder Sahne

1 TB Worcestershire sauce 1 Essl. Worcestershire-Soße

Salt Salz

1 cup grated Cheddar cheese 250 g geriebener Cheddar

Käse

1 TB chopped fresh parsley 1 Essl. frische Petersilie,

gehackt

Freshly ground pepper frisch gemahlener Pfeffer

Cut cauliflower into small flowerets. Place in saucepan with 1½ cups boiling water; cover and return to boil. Reduce heat and simmer 10 minutes. Drain, reserving liquid. Melt butter, add onion and cook, until soft. Blend in flour; add chicken broth, stirring over medium heat until sauce is creamy. Add reserved cauliflower liquid along with milk, Worcestershire sauce and salt. Add cauliflower and bring to boil, stirring occasionally. (If smoother soup is desired, put through blender before adding cheese and parsley.) Remove from heat and stir in cheese. Sprinkle with parsley and pepper.

Serves 6