Sunday, March 9, 2014
Cream of Cauliflower and Cheese Soup
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.