Irish Cauliflower SoupSubmitted by: TULLYFITZ
IntroductionA traditional, delicious cheese-ale soup with a spicy kick that will warm your tummy on a cold day and get you sweating on any day! A traditional, delicious cheese-ale soup with a spicy kick that will warm your tummy on a cold day and get you sweating on any day!
2 T. lightly salted Butter
4 large crushed Garlic cloves
1 Large chopped Onion
1 Very Large peeled, chopped Carrot
1 t. Black Pepper
1 extra large head Cauliflower, chopped into large pieces (stalks and florets)
3 chicken boullion cubes dissolved in 4 cups hot water
24 oz of dark ale or stout (such as Guinness extra stout)
2 T. Cayenne powder
2 heaping T. Brown Deli Mustard (such as Guldens)
1 cup 2% Milk
10 oz. chopped or shredded Cheddar Cheese
2 pinches of cilantro leaves
You can add more carrots, if you like, and cut back on the cayenne & mustard if you have a low spice tolerance! The Ale *must* be dark: porter, stout, or even a very Dark IPA will do.
(While veggies are sautéeing, use this time to chop cauliflower, dissolve boullion cubes, and shred cheese if necessary)
2) After 10 mins, add cauliflower, boullion, ale, cayenne, and mustard to soup pot. Bring to boil wile stirring, then reduce heat to a simmer, cover, and cook 15 minutes.
3) Remove from heat. Place contents through a food processor to create a smooth mix (Or use a potato masher to cream it by hand).
4) Place everything back in soup pot on stove over medium heat. Pour in mil very slowly, and then put in cheese a little at a time, stirring briskly the entire time.
5) When cheese is melted (which should happen quickly), Soup is done. Serve in bowls and garnish with a pinch of cilantro (fresh or dried).
Serving Size: Makes 8 soup servings to go with a larger meal
Number of Servings: 8
Recipe submitted by SparkPeople user TULLYFITZ.