|2 1/2||cups||cauliflower florets||cut to uniform size|
|1/4||pound||cheddar cheese||cut into small pieces|
In a heavy 4 quart kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat.
Cover and cook until cauliflower is soft, about 15 minutes.
In a medium saucepan, melt butter.
Add flour and mix until none of the flour remains white.
Slowly add hot stock.
Stir with whisk until smooth.
Pour into soup and mix well.
In saucepan, heat milk.
Add cheese and stir over low heat until melted.
Add to soup.
Mix well and heat until soup begins to steam.
First published: 1996-01-27 last updated: 2013-08-08
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