With the weather here in New England still a wee bit on the chilly side, 😉 it seems like soups have been on the menu pretty often around here lately. Last week the HH tried a recipe for a cheesy cauliflower soup and not only was this milk based soup straightforward and easy to make, but filling as well.
So if you are a big fan of cauliflower and looking for a new hearty soup recipe to try, you’ll want to give this recipe a go.
Ingredients
1 head of cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups chicken broth
3 tablespoons butter
4 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk {we used 2% milk}
1 cup shredded cheddar cheese
1 teaspoon hot pepper
Directions
In a Dutch oven, combine the cauliflower florets, carrot, celery and chicken broth and bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are fork tender.
While the vegetables are simmering away, grab a large saucepan and melt the butter in it. Stir the flour into the butter and whisk until smooth. Add salt and pepper. Gradually add the milk to the butter and flour mixture, and again, whisk until the mixture is nice and smooth.
Bring to a boil over medium heat and stir for 2 minutes or until the mixture has thickened. Reduce heat. Stir in the shredded cheese until melted and add the hot pepper sauce. Slowly stir into the vegetable broth mixture and simmer a few minutes more.
Serve warm with a crusty hunk of bread.
