Description Edit

Ingredients Edit

Directions Edit

  1. Combine the chicken broth, Onion, Cauliflower and hot sauce in a sauce pan.
  2. Bring the mixture to a boil, and simmer until the vegetable bits are tender.
  3. Use a slotted spoon to remove the vegetable to a food processor and pulse until smooth.
  4. Repeat until all the Cauliflower is smooth ( if you don't have a food processor, you can use a food mill or Potato masher).
  5. In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux.
  6. Add the roux to the milk and stir well.
  7. Add the milk mixture to the soup ( in the original saucepan ); cook and stir until thickend and bubbly.
  8. Do not let the soup burn. Adjust seasonings to taste.

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