BARBARA’S CAULIFLOWER CHEESE SOUP

LAURA TROUP (Nashville, Tennessee) shares that her mom was one of Grandma BARBARA COATS’S (Florence, Alabama) five daughters. Grandma made sure her girls got out the door to school with a hot breakfast every morning, many of which included her homemade waffles from an old, well-worn iron. As the girls moved away one by one, breakfast got simpler and simpler. By the time the youngest daughter was in high school, Grandma was waking her up with a breakfast of Little Debbie snack cakes and Dr Pepper in bed! Laura also adds that “my grandparents owned a beautiful home that is now known as Coby Hall and is part of the campus of the University of North Alabama. Across the street from that home was a kitchen supply store. The store offered cooking classes that Grandma took advantage of. She bought a food processor and learned how to use it and started slicing vegetables. She became familiar with a delicious cauliflower soup recipe, mastered it, and made it for years.”

4 cups hot water

3 chicken bouillon cubes

½ large head of cauliflower, separated into small florets

1 medium white onion, sliced

Salt to taste

½ cup nonfat powdered milk

1 cup shredded Cheddar cheese

1 Add the water and bouillon cubes to a large pot. Over medium heat, dissolve the bouillon cubes. When dissolved, add the cauliflower, onion, and salt. Cover and simmer for 15 minutes. Stir in the powdered milk. Slowly add the cheese and stir until the cheese melts and the soup is heated through. Serve hot.

MAKES 3 TO 4 SERVINGS.