Cheddar Cheese And Cauliflower Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
3 medium: Carrots, cut into small dice
3 medium: Celery stalks, cut into small dice
1 medium: Onion, minced
3 tbsp: Flour,
1 1/2 cup: Chicken stock or canned chicken broth,
1/2 small: Cauliflower, trimmed and cut into
Florets, 2 cups
8 ounce: Mild cheddar cheese, grated (2 cups), plus
2 ounce: Cut into small dice for garnish, 1/2 cup
1 1/2 cup: 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 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.
Source from luhu.jp
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.
Source from luhu.jp