Monday, January 19, 2015

Cheesy Cauliflower Soup

 One of things I look forward to in the winter months is making a big pot of soup and enjoying in on cold nights.  This holds especially true when the soup is easy to make and packs a lot of flavor.  but aside from that, this recipe is kid proof.  My 6 year old, how tells me that he wouldn't eat cauliflower because "it stinks" actually will eat a bowl without complaining so its a double score in this house.  I hope that anyone with small finicky children like mine will give this soup a try. 
Like always Happy Cooking and Baking!
  • 1medium head cauliflower, broken into florets
  • 1 medium carrot, diced small
  • 3 cups of water
  • chicken bouillon cube
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • salt and pepper to taste
  • 2 1/2 cups lite Cream
  • 1 to 2 teaspoon hot pepper sauce, optional
  • 1 cup shredded cheddar cheese

  1. In a large bowl, combine the cauliflower, carrot, water and bouillon.
  2. Bring to a boil.
  3. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
  4. Remove a couple of florets to a blow and set aside.
  5. Use handheld stick blender and puree remaining ingredients until smooth.
  6.  In another large saucepan, melt butter.
  7. Stir in the flour, salt and pepper until smooth.
  8. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  9. Reduce heat. Stir in the cheese until melted.
  10.  Add hot pepper sauce if desired.
  11. Stir into the cauliflower mixture.
  12. place a couple of the remaining cauliflower florets to the bottom of your soup bowl and pour soup over and serve. 
  13. Enjoy!