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.

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