Creamy Cauliflower and Asiago Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Warm, hearty, and creamy, this recipe is a great way to get kids to eat cauliflower, but can also be used to impress guests. Ingredients:
3 (14 ounce) cans low-sodium chicken broth |
1 head cauliflower, cut into 1-inch pieces |
1/4 cup dry white wine |
2 bay leaves |
1 clove garlic, diced |
1 (8 ounce) package cream cheese, softened |
4 ounces diced asiago cheese, or more to taste |
salt and ground black pepper to taste |
1 tablespoon chopped fresh rosemary |
2 teaspoons fresh thyme leaves |
Directions:
1. Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
2. Mix garlic, cream cheese, and Asiago cheese together in a bowl.
3. Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
4. Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
5. Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.
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