So I wish I could have eaten this soup tonight. I wish it would have magically appeared in a pot on the stove as I walked in from work. Magic awesome soup that the soup fairy delivers when you are hungry and tired. This didn't happen though, and Jim and I just went out to eat. We don't eat out a lot, but sometimes it really is just easier.
However after our dinner we did two things. One we took Ginny to Pet Smart. We didn't buy anything but she just loves to walk and sniff everything in the store. She told us that she would love more fish, another kitty to play with, but most of all she wanted this pet parrot.
There was honestly a parrot at our store for $600. Ok let me be honest... it was regularly $600 and was on sale for $550. When I was younger I remember getting a parakeet for $5. Obviously things have changed in the bird world :) Ginny was looking at the parrot, because its in this glass cage from the floor to like 8 feet tall. The parrot started getting nervous with Ginny watching it. I can't blame the bird since she is a bird dog.. anyway I was like Jim we have to get away from the bird. What if it gets hurt, and we have to pay like condolence money for the bird. I know I'm odd.
After phone shopping though we went to the appliance section.. I've been wanting to get a double oven so that I'm not limited to baking one thing at a time. Imagine my blog baking efficiencies. I looked at the ones they had in the store and the upper oven seemed really small. You could do cookies for sure, but I honestly thought that muffins looked like they would be tight. Does anyone out there have a double oven? What do you like and not like about it? Thoughts please...
1 medium head cauliflower, chopped into pieces
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 tsp chicken bouillon granules
3 Tbsp butter
3 Tbsp flour
3/4 tsp salt
1/8 tsp pepper
2 cups milk
1 cup shredded cheddar cheese
1/2 tsp hot pepper sauce
In a large saucepan mix the cauliflower, carrot, celery, water and bouillon. Bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 12 -15 minutes. Test the vegetables to make sure they are tender.
In another medium sized saucepan melt the butter. Stir in the flour, salt and pepper until smooth. Gradually add the milk. Bring the mixture to a boil over medium heat, cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheddar cheese until it is melted. Add the hot pepper sauce. Take this mixture and stir it into the cauliflower mixture.
Serve and Enjoy!
This recipe was adapted from Taste of Home Heartwarming Soups 2007 (Vol. 1)
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