2 tbsp. margarine
2 cloves of garlic, pressed
2 cups chicken broth
3 cups cauliflower
1/4 cup flour
2 1/2 cups of milk
1 1/2 cups of cheddar cheese
salt and pepper to taste
buttered croutons
chopped parsley
1.Melt margarine in large saucepan; sauté garlic until tender.
2.Stir in cauliflower and condensed chicken broth. Bring to boil. Cover, reduce heat and simmer 10 minutes.
3.Smoothly combine flour and milk. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.
4.Add cheese and stir until melted. Add salt and pepper to taste. Ladle into 4 soup bowls; sprinkle with buttered croutons and parsley.
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