By Carla Vigos

Laguna Woods Globe

Wintertime is soup weather time. One of my favorite things to do is to root through the refrigerator, take out all the odds and ends, and make something delicious out of them.

As always, you can add your own touches to my recipes. I’ve spoken with many Village residents who have told me what they’ve done to make my recipes their own, and all this is good. Also, thanks for the many kudos.

This cauliflower soup recipe turned out exceptionally well.

Cauliflower soup

INGREDIENTS

2 tablespoons of butter

1 cup celery, diced

2 cups onion, diced

1 cup carrots, diced

1 1/2 teaspoon salt

1/2 teaspoon pepper

7 to 8 cups diced cauliflower, one large head

2 cups chicken broth

1/2 teaspoon thyme

3 tablespoons butter

3 tablespoons flour

2 1/2 cups milk

1/3 cup garlic cheese spread like Alouette

Six slices of American cheese

Optional parsley and more American cheese

DIRECTIONS

In a soup pan, melt 2 tablespoons of butter and add the celery, onion and carrots along with the salt and pepper. Sauté until softened on medium-low heat.

Add the cauliflower and sauté a few more minutes. Add 2 cups of chicken broth and the thyme, and simmer until vegetables are tender on medium low.

In a separate pan, melt 3 tablespoons of butter and mix in 3 tablespoons of flour. Stir with a whisk and gradually add 2 1/2 cups of milk. Simmer till the white sauce thickens.

Then, with the whisk, add the garlic cheese spread and American cheese singles and whisk till blended.

Add this mixture to the vegetable mixture, stir to blend and simmer until it’s the consistency you like, about 10 minutes. Taste and adjust seasonings with salt, pepper or more cheese.

Serve in soup bowls and garnish with parsley and American cheese, if desired.