Cauliflower Pork Soup
|Ground pork||1 Pound|
|Cauliflower head||1 Small, broken into florets|
|Water||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs), divided|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar cheese||8 Ounce (2 Cups)|
In a skillet, cook pork until no longer pink; drain and set aside.
In a large kettle or Dutch oven, cook cauliflower in water for 10 minutes or until tender.
Do not drain.
Add pork, onion and 1-1/4 cups milk to cauliflower.
In a small bowl, combine flour and remaining milk until smooth; stir into cauliflower mixture.
Bring to a boil; boil and stir for 2 minutes.
Remove from the heat; add cheese, salt and pepper, stirring until cheese melts.
Garnish with chives if desired.