cauliflower florets, chopped 1 lb. + 5 oz.
butter 3 oz.
salt 1-1/2 tsp.
whole milk 48 fl oz
PHILADELPHIA Original Cream Cheese, cubed, softened 12 oz.
shredded white cheddar cheese 4-1/2 oz.
cauliflower florets, halved, sauteed 3 oz. (12 each)
fresh chives, chopped 1/4 cup
BRING water, chopped cauliflower, butter and salt to boil in saucepan on medium heat; simmer on medium-low heat 30 min. or until cauliflower is tender.
STIR in milk, cream cheese and cheddar; cook on low heat until cheeses are melted, stirring constantly. Remove from heat. Puree until smooth; return to stove top. Cook until heated through.
FOR each serving Ladle 1 cup soup into bowl. Garnish with 2 sauteed cauliflower floret halves and 1 tsp. chives.
NOTE:
Chopped cauliflower can be cooked as directed ahead of time; cool, then refrigerate up to 2 days. When ready to serve, reheat in saucepan. Add milk, cream cheese and Cheddar; continue as directed.
Yield: 12 servings, 1 cup each