Cheddar cheese and cauliflower soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 3 | mediums | Carrots, cut into small dice |
| 3 | mediums | Celery stalks, cut into small dice |
| 1 | medium | Onion, minced |
| 3 | tablespoons | Flour |
| 1½ | cup | Chicken stock or canned chicken broth |
| ½ | small | Cauliflower, trimmed and cut into |
| Florets (2 cups) | ||
| 8 | ounces | Mild cheddar cheese, grated (2 cups); plus |
| 2 | ounces | Cut into small dice for garnish (1/2 cup) |
| 1½ | cup | Half-and-half |
| ¼ | teaspoon | Cayenne pepper |
| Salt | ||
Directions
NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.
Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened.
Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.
Stirring constantly, gradually add stock and then the cauliflower.
Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.
To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.
Makes 4 seervings.
[ COOKS Magazine; Oct 1989 ]
Posted by Fred Peters.