Monday, May 23, 2016

Cauliflower Cheese Soup

Soup is a meal in itself. Cream based soups work well in the summer as they can be served on the warmer side versus piping hot. This recipe was shared by Diane Reiche. Thanks for sharing Diane.

 
You'll Need
  • 1 medium – large potato, peeled and diced
  • 1 large head of cauliflower cut or broken into florets (reserve 2 cups)
  • 1 medium carrot, peeled and chopped
  • 3 medium cloves garlic, peeled
  • 1 ½ cups chopped onion
  • 1 ½ tsp salt
  • 4 cups water
  • 2 cups (packed) cheddar cheese plus some for garnishing
  • ¾ cup milk
  • 1 tsp dill
  • ½ tsp caraway seeds
  • Black pepper to taste
 
Directions
  • Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. Bring to a boil and then simmer until all veggies are tender
  • Puree in batches in a blender or food processor and transfer to a soup pot
  • Steam the reserved cauliflower until just tender.
  • Add it to the puree along with the remaining ingredients.
  • Heat gently until well blended and serve topped with a little cheese.


This recipe is from the Moosewood Cookbook by Mollie Katzen.




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