Cauliflower and Cheddar Soup
A delicious soup of puréed cauliflower, potatoes, onion, carrot, garlic, seasonings and cheddar cheese laced with crisp-tender cauliflowerets sautéed in butter. Serve with crusty bread or breadsticks.
4 cups water or chicken stock
2 cups chopped potatoes
2 cups cauliflowerets
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, minced
1 1/2 teaspoons salt
1 1/2 cups (6 ounces) shredded cheddar cheese
1/4 teaspoon dill weed
1/4 teaspoon dry mustard
1/8 teaspoon ground black pepper
3/4 cup milk
1 tablespoon all-purpose flour
1 1/2 cups cauliflowerets
2 tablespoons butter
- Combine the first stock, potatoes, cauliflowerets, onion, carrot, garlic, and salt in a large saucepan. Bring slowly to a boil, and simmer 15 minutes. Remove from the heat. Cool about 20 minutes. Purée.
- Return the purée to the saucepan and over low heat gradually add the cheese, dill weed, mustard, and pepper. Stir over low heat until the cheese melts.
- In a small bowl, whisk the milk and flour together until smooth. Slowly pour into the hot soup, stirring until well blended, about 5 minutes.
- Sauté the cauliflowerets in butter until crisp and tender. Add to the soup.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.