Cheddar Cheese and Cauliflower Soup

Ready in 1 hour

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3 tb Flour
1/4 ts Cayenne pepper
4 tb Butter
1 1/2 c Half-and-half
3 md Celery stalks, cut into
1 1/2 c Chicken stock or canned
1/2 sm Cauliflower, trimmed and cut
Florets (2 cups)
2 oz Cut into small dice for
1 md Onion, minced
8 oz Mild cheddar cheese, grated
3 md Carrots, cut into small dice

Original recipe makes 4 Servings



NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Makes 4 seervings. [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters.

Calories Per Serving: 954 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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