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Cauliflower Soup and Garlic and Cheese Sourdough Dippers (Rachael Ray) Recipe

Cauliflower Soup and Garlic and Cheese Sourdough Dippers (Rachael Ray) Recipe

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Cauliflower Soup and Garlic and Cheese Sourdough Dippers (Rachael Ray)

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Ingredients:

Serving

coarse salt
1 tbsp extra-virgin olive oil
3 tbsp butter
2 small heads cauliflower , or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tbsp chopped fresh thyme leaves
2 tbsp all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
hot sauce , optional
3 tbsp chopped fresh parsley leaves or chives, for garnish
1/2 cup grated parmesan , for passing at the table
3 sandwich size sourdough english muffins (recommended: thomas' brand) split
3 tbsp butter
1 garlic clove, minced
grated cheddar and parmesan
paprika

Directions:

In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
Preheat broiler.
Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	287.86 Kcal (1205 kJ)
Calories from fat	191.62 Kcal
		% Daily Value*
Total Fat	21.29g	33%
Cholesterol	52.79mg	18%
Sodium	779.74mg	32%
Potassium	824.61mg	18%
Total Carbs	15.85g	5%
Sugars	4.76g	19%
Dietary Fiber	4.54g	18%
Protein	9.02g	18%
Vitamin C	110.7mg	184%
Vitamin A	0.1mg	5%
Iron	0.4mg	2%
Calcium	202.1mg	20%

Amount Per 100 g
Calories	65.11 Kcal (273 kJ)
Calories from fat	43.34 Kcal
		% Daily Value*
Total Fat	4.82g	33%
Cholesterol	11.94mg	18%
Sodium	176.36mg	32%
Potassium	186.51mg	18%
Total Carbs	3.58g	5%
Sugars	1.08g	19%
Dietary Fiber	1.03g	18%
Protein	2.04g	18%
Vitamin C	25mg	184%
Iron	0.1mg	2%
Calcium	45.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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