The musical "Waitress"
Cauliflower Cheddar Soup
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 2 quarts.
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan
Ingredients
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1 medium head cauliflower, broken into florets
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1 medium onion, chopped
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1 can (14-1/2 ounces) chicken broth
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1 chicken bouillon cube
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2 tablespoons butter
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2 tablespoons all-purpose flour
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3 cups whole milk
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2 cups shredded cheddar cheese
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1 tablespoon dried parsley flakes
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/8 teaspoon each cayenne pepper, curry powder and white pepper
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Minced fresh parsley, optional
Directions
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1.
In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender.
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2.
Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 232 calories, 16g fat (9g saturated fat), 46mg cholesterol, 907mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 12g protein.
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