Irish Cauliflower Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T. lightly salted Butter4 large crushed Garlic cloves1 Large chopped Onion1 Very Large peeled, chopped Carrot1 t. Black Pepper1 extra large head Cauliflower, chopped into large pieces (stalks and florets)3 chicken boullion cubes dissolved in 4 cups hot water24 oz of dark ale or stout (such as Guinness extra stout)2 T. Cayenne powder2 heaping T. Brown Deli Mustard (such as Guldens)1 cup 2% Milk10 oz. chopped or shredded Cheddar Cheese2 pinches of cilantro leaves
1) Over low heat, sautée garlic, onion, carrot, and black pepper in butter in soup pot.
(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.
(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.
Nutritional Info Amount Per Serving
- Calories: 279.3
- Total Fat: 15.9 g
- Cholesterol: 49.2 mg
- Sodium: 712.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.7 g
- Protein: 12.9 g
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