Cauliflower Cheese Soup
549
Outstanding, super creamy, cheesy and belly warming. We served it with toasted garlic croutons for some added texture. It was a bit like cheese fondue but not as rich.
Ingredients
| 1 | medium |
cauliflower florets
|
* |
| 2 | cups |
stock
vegetable, or any broth |
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
* |
| 2 | cups |
milk
|
|
| 1 | cup |
cheddar cheese
medium, grated |
|
| 1 | x |
bread crumbs
buttered for garnish |
* |
| 1 | x |
parsley leaves
|
* |
Directions
Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside.
Melt butter in saucepan. Add onion and sauté until limp. Do not brown.
Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens.
Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered bread crumbs. Makes 5 cups.
Fairfield, United States
almost 6 years ago
Delicious, easy, and fast!
My husband and I both went crazy for this recipe. It's going on the regular household rotation.