Cheesy Cauliflower Soup

Today is Louis Riel Day, so a long weekend for me! I decided to do a bit of cooking and have kept busy most of the day. Cheesy soup and scones. Yum!



1 large head cauliflower, cut into small florets
1 carrot, grated
1 stalk celery, chopped
3 cups chicken broth
1/4 cup butter or margarine
1 small onion, chopped
1/4 cup flour
1/2 tsp salt
1/8 tsp black pepper
2 cups milk
1 cup cheddar cheese, grated
parsley or chives (optional)

Cook cauliflower, carrot, and celery in chicken broth until tender. Do not drain. Mash vegetables with a potato masher.

Melt butter in large saucepan. Add onion and saute until limp. Do not brown. Blend in flour, salt, and pepper. Add milk. Heat and stir until it boils and thickens. Add cheese and stir until cheese melts. Add this sauce to mashed cauliflower mixture. Remove from heat and serve. Garnish with parsley or chopped chives, if desired.

Delicious served with a buttery cheddar scone. Recipe to follow... ;-)

*From Mennonite Girls Can Cook

Savory Cheddar Scones

Mmm...cheesy, buttery goodness!

3 cups flour
2 tbsps baking powder
3/4 tsp salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 cup cheddar cheese, grated
1 tsp dill weed
1 tbsp chives, finely snipped

Preheat oven to 400 F. Combine flour, baking powder and salt. Cut in butter to form pea-sized pieces. Add grated cheddar and herbs.

Mix eggs and buttermilk, and quickly add them to the flour mixture. Combine until just blended. Move the dough to a well-floured surface and knead a few times. Pat into a cirlce about 1-inch thick. Place dough on a parchment lined pie pan and cut into 8 wedges.

Bake in preheated oven for 20-25 minutes or until golden.

Tip: The key to light and fluffy scones is to handle the dough as little as possible.

Goes well with soup!

* From Mennonite Girls Can Cook