Recipes from the Hart
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Cheesy Potato and Cauliflower Chowder
1 large onion, chopped (1 cup)
3 slices dark rye or pumpernickle bread, halved crosswise (optional)
In a large saucepan, cook onion in margarine or butter until tender.
In a bowl, whisk half and half into flour until smooth, add to the soup mixture. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in the 2 1/2 cups cheese until melted. Do not allow the mixtue to boil. Season to taste with salt and pepper.
Meanwhile, if using bread, preheat oven to 350 degrees. Trim cursts from bread, if desired. Place the halved bread slices on a baking sheet. Bake 3 minutes until crisp on top. Turn slices over. Sprinkel with the 1/2 cup cheese and parsley. Bake for 5 minutes or more until cheese melts.
Ladle soup into bowls. Float one pice of cheese topped bread in each bowl of soup. Makes 6 main dish servings.
Recipe is from Better Homes and Garden March 2001 issue.
Posted on January 12, 2003
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