Wednesday, October 19, 2011

Cauliflower Soup

It's that time of year where the weather is getting cooler, bringing soups into a higher demand and it makes me so happy. This soup is tasty on it's own, but I prefer to use it as a dipping sauce with my pesto sandwiches.

*Serves 4-6

2 TBS margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 C all-purpose flour
1/2 tsp salt
2 C milk
1 can (1-2 C) chicken broth
1 head (2 1/2 lbs.) cauliflower, cut into 1-inch pieces
1 tsp Dijon mustard
1 C shredded cheddar cheese
1 C pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

1 comment:

MonicaPalma said...

Yum - I'm eating this right now and it is sooo good! Thanks for sharing, Jeremy!