A recipe for Cheddar Cheese and Cauliflower Soup. Follow the simple recipe instructions for Cheddar Cheese and Cauliflower Soup shared by other home cooking experts.
Ingredients
4 Tbs. Butter3 med. Carrots, cut into small dice
3 med. Celery stalks, cut into small dice
1 med. Onion, minced
3 Tbs. Flour
1 1/2 c. Chicken stock or canned chicken broth
1/2 sm. 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 c. Half-and-half
1/4 Tsp. Cayenne pepper
Salt
Directions
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 Tsp. 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 servings. [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters.
