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Cauliflower And Cheese Soup

Ingredients
  Cauliflower 1 Medium, divided into florets
  Onions 2 Medium, peeled and chopped
  Chicken stock 1 3⁄4 Pint
  Butter 1 1⁄2 Ounce
  Flour 1 Ounce
  Danish blue cheese 2 Ounce, grated
  Freshly ground black pepper To Taste
  Fried croutons 20 (for garnish)
  Freshly chopped parsley 1⁄2 Teaspoon (for garnish)
Directions

GETTING READY
1) In a saucepan, place cauliflower, stock and onions.
2) Put the lid on and simmer for 10 to 15 minutes or until cauliflower is tender.
3) Remove the pan from heat and allow to cool slightly,

MAKING
4) In an electric blender, place the cauliflower mixture and process until smooth puree.
5) In a non-stick pan melt butter over low heat, add flour and stir for 1 minute.
6) Pour in the puree, then bring to the boil and simmer for 3 minutes.
7) Stir in cheese and pepper, and simmer until the cheese melts, stirring constantly.
8) If you wish to freeze the dish, then do so at this stage. Pour the cooled soup mixture in a plastic container.
9) Seal, label, and freeze the container.

SERVING
10) Serve hot sprinkled with croutons and parsley.
11) If using frozen soup, in a saucepan, place the frozen soup and reheat gently on top of stove, stirring occasionally.
12) Serve as mentioned in step 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Cauliflower
Interest: 
Quick, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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