Ingredients
2 cups chicken broth
1 small onion, chopped
2 cups chopped cauliflower
Hot sauce to taste
2 tablespoons butter or margarine ( optional; omit for low fat)
2 tablespoons all purpose flour
ground pepper, salt to taste
1 cup low-fat milk

Directions
Combine the chicken broth, onion, cauliflower and hot sauce in a sauce pan. Bring the mixture to a boil, and simmer until the vegetable bits are tender. Use a slotted spoon to remove the vegetable to a food processor and pulse until smooth. Repeat until all the cauliflower is smooth ( if you don’t have a food processor, you can use a food mill or potato masher). In a separate saucepan or small skillet, melt the butter, add the flour and pepper and make a roux. Add the roux to the milk and stir well. Add the milk mixture to the soup ( in the original saucepan ); cook and stir until thickend and bubbly. Do not let the soup burn. Adjust seasonings to taste.

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