Cheesy Cauliflower Soup Recipe
A New Kind of Comfort Food
If I had to make a list of vegetables that I like then cauliflower would be in the top ten list. But only, if it is baked or made into a soup.
This cauliflower soup recipe is the only way that I can get my husband to eat cauliflower.
If you have an anti-cauliflower person in your household I highly recommend you give this mildly cheesy recipe a try.
The Recipe
This Cheesy Cauliflower Soup recipe makes four meal servings that work well when served with a veggie salad and fresh bread. Or it can be made into mini sides dishes for eight people.
Ingredients:
* 1 onion, chopped
* 1 potato, chopped
* 1 cauliflower
* 1 1/2 cup chicken broth
* 1 cup skim milk
* 1/2 cup shredded cheese, grated (optional)
* Fresh ground pepper
* 1/4 teaspoon salt
* 2 green onions, chopped (optional)
Directions:
Chop onion and potato and put in large pot or Dutch oven. Prepare cauliflower by removing large florets from the stalk and cutting into smaller pieces. You can use a little bit of the stalk closest to the florets but compost the remaining large stalk. Add cauliflower to other veggies.
Pour chicken broth over veggies, cover with lid and bring to boil. Reduce heat to simmer and keep cooking covered (to reduce moisture loss) until you can easily insert a fork into cauliflower. Remove from element and let cool for five minutes.
Set up your blender and a spare bowl. Add one to two cups of cauliflower mixture with fluid to the blender. Before you put on the lid loosen the mini opening to allow some steam out. I find this concoction really spins around in the blender so it's important to have both pieces of the lid in place when you hit the on button. As it is blending lift the small compartment up a bit to allow some of the hot steam out. It only takes a few seconds to make it smooth. Don't over puree or else it can become starchy. Dump into the waiting bowl and puree a few more cups. Continue in this manner until all the mixture is pureed.
Pour cauliflower mixture from bowl back into pot and return to stove on medium-low. Stir in milk, salt, and pepper to taste. I like to put in enough pepper so the mixture is speckled. When the soup begins boiling again sprinkle grated cheese on top and stir to mix. You will be able to see the cheese for a few minutes. Reduce the temperature and continue to stir occasional for another five minutes.
Divide into serving bowls and sprinkle top with green onions (chives work in a pinch) and serve hot.
This recipe makes great leftovers the next day but I have not reheated it from the freezer yet.
