Free Recipe Cheddar Cheese and Cauliflower Soup
Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Cheddar Cheese and Cauliflower Soup Recipe
4 tb Butter
-into
3 md Carrots, cut into small dice
Florets (2 cups)
3 md Celery stalks, cut into
8 oz Mild cheddar cheese, grated
-small dice
-(2 cups); plus
1 md Onion, minced
2 oz Cut into small dice for
3 tb Flour
-garnish (1/2 cup)
1 1/2 c Chicken stock or canned
1 1/2 c Half-and-half
-chicken broth 1/4
ts Cayenne pepper
1/2 sm Cauliflower, trimmed and cut
Salt
Cheddar Cheese and Cauliflower Soup Preparation
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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