6 cups of medium head cauliflower, broken into florets
.5 cups of Medium carrot, shredded
1 cups of Chopped celery
2.5 cups of Chicken broth
3 tablespoon of Butter
2 tablespoon of Cornstarch
.75 teaspoon of Salt
.175 teaspoon of Pepper
2 cups of Table cream
1 cups of Cheddar cheese shredded
1 tablespoon of Hot pepper sauce
In a Dutch oven, combine the cauliflower, carrot, celery, chicken broth. Bring to a boil. Reduce heat, cover and simmer for 12 - 15 minutes or until vegetables are tender (do not drain).
In a large sauce pan, melt butter. Stir in the corn starch, salt and pepper until smooth. Gradually add cream. Bring to a boil over medium heat, cook and stir for two minutes or until thickened. Reduce heat stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.