Ingredients

2 cups chicken broth

1 small onion, chopped

2 cups chopped cauliflower

Hot sauce to taste

2 tablespoons butter

2 tablespoons all purpose flour

ground pepper, salt to taste

1 cup low-fat milk

Method

Combine the chicken broth, onion, cauliflower and hot sauce in a sauce pan.

Bring the mixture to a boil, and simmer until the vegetables are tender.

Using a slotted spoon remove the vegetable and blend in a food processor until smooth.

Repeat until all the cauliflower is smooth ( if you don't have a food processor, you can use a food mill or potato masher).

In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux.

Add the roux to the milk and stir well.

Add the milk mixture to the soup; cook, stirring until thickened and bubbling.

Season to taste

Cooks Comments and Tips

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