Wednesday, May 09, 2012

The weather is still dancing between warm and cold. Soup still seams a fitting meal to have during days like these. And this cauliflower and cheese soup is divine. It smells wonderful while it is cooking and the addition of cheese makes it superb.

Cauliflower Cheese Soup Framed Cooks
Yield: 4-6 servings

2 cups chicken broth
1 head cauliflower (about a pound) broken into large pieces
1 stalk celery chopped
1 carrot peeled and chopped
1 onion chopped
1 five ounce can evaporated milk
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
Chopped fresh parsley for garnish

Add all ingredients except milk and cheese to a large saucepan. Cook over medium-low heat for 1 1/2 hours until cauliflower is very tender. Ladle mixture into a food processor and process until smooth. (Depending on the size of your food processor you may need to do this in batches.) Return pureed mixture to saucepan and stir in milk and cheese. Cook over medium heat, stirring constantly until cheese is melted. Add salt and pepper to taste. Ladle into bowls, garnish with a little parsley and serve

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