Growing up, I was never a fan of soups. Perhaps, I had not tried the "creamy " types of soup yet, as I remember the soup being filled "with stuff". I was a very picky eater and a bowl filled with chunky, slimy vegetables, floating in broth, did not appeal to me.
Today, I love soup.
A few weeks ago, I visited the little Village of Millbrook, with my daughter. We decided to have lunch at the local diner and my daughter ordered the the Cauliflower & Cheddar Soup. It was delicious.
For the past two weeks we've had a marathon of soups for dinner. I've made broccoli, tomato, carrot, leek, minestrone, farmer's soup and lastly I decided to try and re-create the Cauliflower and Cheddar Soup. It was so good that I wanted to eat the whole batch by myself..
Here's the recipe.
Cauliflower Cheddar Soup (use less or more liquid to determine the thickness)
- 1 head cauliflower, broken in florets
- 1 diced onion
- 2 chicken/vegetable bouillon cube + 1 cup of water ( or canned broth)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 1/2 cups milk + 1/2 cup water
- 2 cups cheddar cheese, shredded
- 1 tbsp dried parsley flakes
- 1 teaspoon salt
- Pinch each of cayenne pepper, curry powder, white pepper and nutmeg.
- In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender. Drain. Puree half and break the rest into small pieces.
- Meanwhile, in a medium saucepan, melt butter; stir in flour until smooth. Gradually add milk. Cook and stir until bubbly. Cook and stir for 2-3 minutes longer or until thickened. Reduce heat; add cheese and seasonings. Pour over cauliflower mixture. Simmer slowly for 10 minutes (do not boil).