Curry Cream of Cauliflower Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like. Ingredients:
3 tablespoons butter |
1 small white onion, chopped |
1 celery rib, chopped |
1 carrot, peeled and chopped |
2 garlic cloves, minced |
4 cups chicken broth (or vegetable broth) |
1/2 cup dry white wine |
1 head cauliflower, broken into small flowerets |
1/2-1 teaspoon curry powder |
1/4 teaspoon white pepper |
1/2 teaspoon white sugar |
salt, as needed, to taste |
1 cup light cream |
1 cup shredded cheddar cheese |
Directions:
1. In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
2. Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
3. Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
4. Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
5. Salt to taste.
6. Serve.
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