Monday, December 21, 2009

Silky Cauliflower and Cheddar Cheese Soup

Silky Cauliflower and Cheddar Cheese Soup
4 servings

As shared from the Kitchen of Once Upon a Plate


1 medium head cauliflower, washed, trimmed and cut into florets
1 medium potato, peeled and cut into medium dice
Homemade chicken stock, or 3 (14.5 ounce) cans of chicken broth/stock
1/4 cup butter or margarine
1 medium yellow onion, finely diced
1 small clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon salt, and more to taste
Several grinds of freshly ground black pepper
2 cups milk
6 to 8 ounces Cheddar cheese (mild, medium, or sharp)
1 to 3 teaspoons freshly squeezed lemon juice (optional)
1/2 sweet red bell pepper, finely chopped (optional)
Cayenne pepper (optional)
Additional grated cheese for garnish
* I like to stir a teaspoon or two of freshly squeezed lemon juice into the soup at the end of cooking time, it piques the flavor of the soup very nicely.


Cook cauliflower and diced potato in (2 cans of the ) chicken broth/stock until tender, do not drain. Allow to cool slightly in the pan. Puree mixture in blender until as smooth or chunky as you like. I use a stick blender to blend right in the cooking pot.

Melt butter in medium-large saucepan. Add onion, red bell pepper and minced garlic; saute until translucent, but not browned.

Stir flour, salt and pepper into the sauteed onions. Add milk, stir until mixture boils and thickens.

Add cheese and cauliflower mixture. Stir to heat and melt cheese. Add more chicken broth if too thick, and allow to heat through. Taste and adjust seasonings, adding cayenne pepper if you like the soup a bit spicier.

Garnish as desired and serve hot.


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