Cauliflower White Cheddar Soup |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I hope to try this recipe soon as the weather gets cooler. DH loves cauliflower and white cheddar, so it seems like it will be a hit. Let me know how you like it if you try it before me. Ingredients:
2 tablespoons olive oil |
1 onion, diced |
4 cups chicken stock (unsalted or salted) |
1 head cauliflower, cut into florets (about 2 1/2 lbs) |
2 cups evaporated skim milk |
1/4 teaspoon grated nutmeg |
4 ounces white cheddar cheese, shredded |
fresh ground pepper |
salt |
Directions:
1. Heat olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until tender, 5-8 minutes. Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. Add the stock, milk, nutmeg, and pepper and bring to a boil. Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
2. Remove 1 cup of cauliflower florets and set aside., Puree soup in blender or food processor until smooth. Return soup to pot and stir in the cheese and remaining cauliflower florets and adjust seasonings to taste.
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