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Cheddar Cheese And Cauliflower Soup Recipe

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NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Step 1

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.

Step 2

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.

Step 3

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.

Makes 4 servings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

Things You'll Need

  • 4tb Butter
  • 3md Carrots, cut into small dice
  • 3md Celery stalks, cut into
  • -small dice
  • 1md Onion, minced
  • 3tb Flour
  • 1 1/2c Chicken stock or canned
  • -chicken broth
  • 1/2sm Cauliflower, trimmed and cut
  • -into
  • Florets (2 cups)
  • 8oz Mild cheddar cheese, grated
  • -(2 cups); plus
  • 2oz Cut into small dice for
  • -garnish (1/2 cup)
  • 1 1/2c Half-and-half
  • 1/4ts Cayenne pepper
  • Salt

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