Cauliflower and Cheddar Cheese Soup
- 4 cups chicken stock or water
- 2 cups chopped potatoes
- 3½ cups cauliflowerets, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 3 garlic cloves, minced
- 1½ teaspoons salt
- 1½ cups (6 ounces) shredded Cheddar cheese
- ¼ teaspoon dried dill
- ¼ teaspoon dry mustard
- ⅛ teaspoon pepper
- ¾ cup milk
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
Instructions:
Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.
- Combine the stock, potatoes, 2 cups of the cauliflowerets, onion, carrot, garlic, and salt in a large saucepan. Bring slowly to a boil, and simmer 15 minutes. Remove from the heat. Cool about 20 minutes. Purée.
- Return the purée to the saucepan and over low heat, gradually add the cheese, dill, dry mustard, and pepper. Stir until the cheese melts.
- In a small bowl, whisk the milk and flour together until smooth. Slowly pour into the hot soup, stirring until well blended, about 5 minutes.
- Sauté the remaining 1½ cups of cauliflowerets in butter until crisp and tender. Add to the soup.