Feed Me That logoWhere dinner gets done
previousnext


Title: Cheddar Cheese and Cauliflower Soup
Categories: Soup Vegetable Cheese
Yield: 4 Servings

4tbButter
3mdCarrots, cut into small dice
3mdCelery stalks, cut into small dice
1mdOnion, minced
3tbFlour
1 1/2cChicken stock or canned chicken broth
1/2smCauliflower, trimmed and cut into
  Florets (2 cups)
8ozMild cheddar cheese, grated (2 cups); plus
2ozCut into small dice for garnish (1/2 cup)
1 1/2cHalf-and-half
1/4tsCayenne pepper
  Salt

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.

previousnext