Sunday, February 7, 2010

Cauliflower Soup

Sunday Soup

Mmm, what could be better than a warm bowl of soup on a Sunday evening? I'm always looking for ways to incorporate more veggies into our diet and this was perfect. We don't eat a lot of cauliflower, I always thought I only liked it raw. My husband has told me over the years that he really likes cauliflower and cauliflower soup but we have never had it. I'm so glad I tried it, I found I like cauliflower both raw and cooked, especially if there's cheese involved. This simple soup is sure to please even the picky eater.

2 Tbsp olive oil
½ whole Onion, Finely Diced
2-3 whole carrot finely diced
1 whole cauliflower head (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley (chopped)
1 quart Low-sodium Chicken Broth Or Stock
2 Tbsp butter
2 Tbsp flour
1 cups whole milk
1-1 1/2 cups cheddar cheese
Salt, To Taste

In a large soup pot or dutch oven, heat oil. Add the onion carrots and cook for a few minutes, or until it starts to turn brown. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt the butter. Mix in the flour and let bubble for about a minute. Whisk in the milk, whisking constantly. Let mixture come to a bubble and thicken. Add mixture to the simmering soup. Add cheese and allow to simmer for about 10 minutes, stirring occasionally. Check seasoning and add more salt or pepper if necessary. At this point you can either leave it chunky "as is" or take a imersion blender to it and pulse a few times to partially blend it, still leaving some chunks. If you don't have an imersion blender, take part of the soup and put it in blender to puree a little bit then add it back into the rest of the soup.

Serve immediately.

Source:Adapted from Pioneer Woman

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