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  • Cheddar Cheese And Cauliflower Soup

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    Cheddar Cheese And Cauliflower Soup
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. Butter
    • 3 med Carrots, cut into small dice
    • 3 med Celery stalks, cut into small dice
    • 1 med Onion, chopped
    • 3 Tbsp. Flour
    • 1 1/2 c. Chicken stock or possibly canned chicken broth
    • 1/2 sm Cauliflower, trimmed and cut into Florets (2 c.)
    • 8 ounce Mild cheddar cheese, grated (2 c.), plus
    • 2 ounce Cut into small dice for garnish (1/2 c.)
    • 1 1/2 c. Half-and-half
    • 1/4 tsp Cayenne pepper Salt

    Directions

    1. NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.
    2. Heat the butter in a large saucepan. Add in the carrots, celery, and onion; saute/fry for about 5 min till the vegetables are softened. Add in the flour and cook over low heat till the flower is incorporated into the butter, about 1 minute.
    3. Stirring constantly, gradually add in stock and then the cauliflower. Bring to a boil and simmer till the cauliflower is tender, or possibly about 5 min. Stir in the grated cheese and cook for about 30 seconds till melted. (Don't bring soup to a boil after cheese is added or possibly the soup will break.) Stir in the half-and-half; hot the soup over low heat. Season with cayenne pepper and 1 tsp. salt or possibly to taste.
    4. To serve, ladle the soup into hot soup bowls. Sprinkle each portion with the diced cheese and serve immediately.
    5. Makes 4 seervings.

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