Cream of Cauliflower (or Broccoli) Soup for two

This recipe came about as a result of trying to be creative when needing to make a quick lunch for a husband who comes home for lunch more often than not. I decided to call it 'soup for two' because it’s so easy and quick. Originally I posted it as broccoli soup, but since I made it with cauliflower last, that's what it is now. I like to serve it with Judy's cheddar scones. This updated version could serve up to four.

Ingredients:

• 3 Tbsp butter
• 3 Tbsp flour
• 4 cups whole milk or 31/2 cups 2% and 1/2 cup half and half cream
• 3 tsp better than bouillon (chicken flavored) or 2 bouillon cubes
• 2 tsp grainy mustard
• 1 small - medium head cauliflower (4 - 5 cups) cut into tid bit sizes 
• 6 strips bacon, crumbled
• 1 cup shredded cheese

Method:

1. In medium pot, melt butter. Add flour, stirring with whisk
2. Add milk, slowly at first, stirring until it begins to bubble.
3. Add bouillon and small chopped tid bits of cauliflower or broccoli
4. Simmer until cauliflower is soft, about 15 minutes.
5. Add bacon and cheese.

Hint: do not use a low fat milk, as it can cause the soup to curdle while cooking. You may get away with using 2% if you let it simmer gently and do not let it boil hard.

originally posted - broccoli soup

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