Рецепт Cream of Cauliflower Cheese Soup

by Midnight Baker

This thick and hearty soup is loaded with cauliflower and cheese. Makes a perfect meatless dinner too. Soup Weather Now that fall has arrived, thoughts turn to soup and all things comforting. The soups we tend to think of for fall and winter are hearty soups that can often double as a meal. This cauliflower cheese soup certainly fills those requirements! Cauliflower is riding a huge wave of popularity lately. I’ve always enjoyed this veggie any way you can imagine. But believe it or not, I’ve never had it in soup and it’s just wonderful! Doubles As A Meal A soup as rich and hearty as this cauliflower cheese soup is the perfect meal too. Serve this with some crusty rolls and a green salad and you’re all set.  It’s also great for those times when you don’t feel like eating meat. And strange as it sounds, once you get to be over 50, sometimes you want a meatless meal. I used to love meat and it was always the main event of an evening meal, but once I joined the “50-plus” club, I started craving more meatless meals. It’s not just me either.  I have been told the same thing by countless friends in the same age group. And it’s not that we consciously are trying to be vegetarians. So I’d say this is something empty-nesters and seniors might want to add to their dinner rotations. Another bonus is this, like any other soup, is a good meal for when you are recuperating from colds and the flu. The Recipe   Cream of Cauliflower Cheese Soup   Save Print Prep time Cook time Total time   Author: Judith Hannemann Serves: 6-8 Ingredients 16-20 oz frozen cauliflower -OR- equivalent fresh 3 tbs butter ¼ cup chopped onion 3 cups chicken stock 1½ cups cream (light, heavy or half-n-half) ¼ cup grated parmesan cheese 2 cups shredded sharp cheddar cheese 1 tsp salt or to taste ½ tsp pepper Thickening (if desired) ¼ cup flour ½ cup water Instructions Melt butter in a dutch oven or stock pot over medium heat. Add onion and cook until onion is translucent. Add the cauliflower and chicken stock. Bring to a boil, cover, reduce heat and simmer for 15 minutes, or until cauliflower is tender. Coarsely mash the cauliflower with a potato masher or immersion blender. Don’t completely puree the soup, unless you like it that way. Leave small florets. If thickening is desired, mix the flour and water until no lumps remain. Stir into the soup. Blend in the cream, adding it slowly to incorporate it into the thickened mixture. If you desire a more liquid soup, you can add more stock or cream. Bring the mixture to a boil and cook for 5 minutes. Blend in the cheeses and stir until completely melted. Add the salt and pepper and stir. More salt and pepper can be added to taste if necessary. 3.5.3208   Yum