PAM'S CURRIED CHEDDAR AND CAULIFLOWER SOUP
Made this for supper cause I had a half head of cauliflower and really wanted to make some soup for this cold day. I made this by guess and by golly, but have recorded the ingredients as I remember them. It is a simple cheesey sauce soup base with cauliflower. That is a slice of my Asiago and Rosemary Beer Batter Bread with the bowl of soup. They were great together.
Provided by Pam Ellingson @wmnofoz
Categories Cream Soups
Number Of Ingredients 13
Steps:
- Rinse and drain the cauliflower leaving some water on it, salt and lightly pepper all sides, place in a microwaveable dish, cover and microwave on high for 3 to 4 minutes. Let rest until needed. (This allows residual heat to cook it further. If it is not quite tender enough, the additional simmering will finish it. If it is a very large head, or you want it very tender, you might want to cook it for 5-6 minutes in the microwave.)
- In a large saucepan, melt butter and add finely chopped vegetables. Cook over med heat until tender and translucent. Add flour and cook for 2 to 3 minutes to avoid raw flour taste.
- Add milk, cream and seasonings. ( I gave a wide range of measure for the milk because some people like thick soup, some thin. The cheese will also add some thickness and texture, so it is up to you to determine how much milk to use.) Stir and cook over medium heat until thickened. Add cheese and stir until melted.
- Chop cooked cauliflower into large bite sized pieces, and add to cheese soup base. Simmer on low for 10 minutes, stirring occasionally to prevent scorching. Taste and adjust seasonings. Serve hot with a sprinkling of chopped chives or parsley for color.
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