Sunday, March 9, 2014

Cream of Cauliflower and Cheese Soup

This recipe comes from The Big Book of Soups and Stews by Maryana Vollstedt. Love this book. Most of my soup recipes come from this cookbook. I put the fennel fronds on the top just for the picture. Even Jud, who needs meat, liked it. It would make a great first course.

Printable version
1 tablespoon butter or margarine
1 cup chopped yellow onion
1 clove garlic, minced
1 stalk celery, chopped
4-5 cups chopped cauliflower (about 1 3/4 pounds)
2 cups chicken stock or broth (homemade is best)
1/2 teaspoon salt
1/8 teaspoon ground white pepper (I used black- I don't mind black on white)
1 cup 1/2 and 1/2
1 cup (about 4 oz. ) grated Monterey Jack cheese
chopped parsley for topping (I didn't have any so I just used the fennel fronds for the picture)
2 tablespoons chopped raw cauliflower for topping (optional) I didn't use it.
In a soup pot over medium heat, melt butter. Add onion, garlic, and celery and saute' until tender, about 5 minutes. Add cauliflower, stock, salt, and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, until cauliflower is tender, about 15 minutes.

Transfer to a food processor or blender in batches and puree. Return to pot and add 1/2 and 1/2 and cheese. Whisk until cheese is melted and soup is smooth, about 5 minutes. Ladle into bowls and sprinkle with parsley and chopped cauliflower, if desired.

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