Creamy Cauliflower-Cheddar Cheese Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
4 TBLSP (2 ounces) butter1 medium to large onion, diced1/2 c. chopped carrot1/2 c. chopped celery2 garlic cloves, minced2 TBLSP all purpose flour3 c. (24-ounces) chicken broth, low sodium1 pound cauliflower florets, fresh or frozen3/4 tsp salt2 tsp dry mustard1/4 c.(2 ounces) sherry or white wine (optional)1 1/2 c (12 ounces) evaporated milk or light cream8 ounces sharp cheddar cheese, shredded
* Try to use the sharpest cheddar cheese you can find; the flavor of a mild cheddar will get lost.
In a deep and wide bottomed sauce pan cook the onion, carrots, and celery in the butter till it's softened and is beginning to brown, about 5 minutes.Then add the garlic. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. (we always leave the sherry or wine out.) Let the soup simmer for 15 minutes, or till the cauliflower is very soft.
Remove half of the soup and puree using a hand blender, or in a blender or food processor. Return the soup to the pot and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer and cook very gently just till the cheese melts. Stirring all the while; this will only take a minute or so. Serve the soup hot, garnished with fresh or dried chives, if desired.
Yields: 7 cups or 5 servings (1 1/3 cups per bowl)
Number of Servings: 5
Recipe submitted by SparkPeople user MANDAJO1982.
In a deep and wide bottomed sauce pan cook the onion, carrots, and celery in the butter till it's softened and is beginning to brown, about 5 minutes.Then add the garlic. Stir in the flour, then the broth, cauliflower, salt, mustard and sherry or wine. (we always leave the sherry or wine out.) Let the soup simmer for 15 minutes, or till the cauliflower is very soft.
Remove half of the soup and puree using a hand blender, or in a blender or food processor. Return the soup to the pot and stir in the evaporated milk or cream and the cheese. Bring the soup to a bare simmer and cook very gently just till the cheese melts. Stirring all the while; this will only take a minute or so. Serve the soup hot, garnished with fresh or dried chives, if desired.
Yields: 7 cups or 5 servings (1 1/3 cups per bowl)
Number of Servings: 5
Recipe submitted by SparkPeople user MANDAJO1982.
Nutritional Info Amount Per Serving
- Calories: 519.8
- Total Fat: 45.0 g
- Cholesterol: 147.5 mg
- Sodium: 1,561.7 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.9 g
- Protein: 16.4 g
Member Reviews
-
PEACEFULONE
Delicious and this will be a family favorite. I saved 50 calories per serving by making evaporated milk out of dry skim milk (just double the amount of powder for the water). Our preference is to leave out the carrot, celery and dry mustard and just enjoy the cheese, cauliflower and hint of wine. - 6/13/09