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  Recipe Home » Soups » Cheddar Cheese & Cauliflower Soup
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  Cheddar Cheese & Cauliflower Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:
4 tbsp Butter
3 medium Carrots, cut into small dice
3 medium Celery stalks, cut into small dice
1 medium Onion, minced
3 tbsp Flour
1 1/2 cup Chicken stock or canned chicken broth
1/2 small Cauliflower, trimmed and cut into
Florets (2 cups)
8 oz Mild cheddar cheese, grated (2 cups), plus
2 oz Cut into small dice for garnish (1/2 cup)
1 1/2 cup Half-and-half
1/4 tsp Cayenne pepper
Salt
Instructions:
NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss
cheese for the cheddar cheese.

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.

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.

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

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.
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