I had a large head of cauliflower the other day, so fixed half with a cheese
sauce and turned the remainder into soup for the next day's lunch. It
didn't go to waste.


* Exported from MasterCook *

Cauliflower-Cheese Soup

Recipe By ora
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion -- finely chopped
1 clove garlic -- chopped
3 cups chicken broth or chicken stock -- defatted
1 1/2 cups potatoes -- peeled and diced
2 cups cauliflower and stems -- small pieces
1/4 teaspoon dry mustard
1/8 teaspoon celery seed -- ground
1/8 teaspoon white pepper, or to taste
3/4 cup milk
1 cup Cheddar cheese -- shredded
chopped chives, for garnish

In a medium-sized pot, combine onion, garlic and 3 tablespoons of broth.
Cook, stirring occasionally, 4 or 5 minutes or until onion is soft. If
liquid begins to evaporate, add a bit more broth. Add remainder of broth,
potatoes, cauliflower, mustard powder, ground celery seed and white pepper.

Bring to a boil over high heat. Lower heat, cover and simmer 11 to 14
minutes until potatoes and cauliflower are tender. Remove pot from heat.

In batches, purée a generous three-quarters of the vegetables and liquid in
blender. (I used a hand blender right in the soup pot.) Return purée to
pot with remaining vegetables and liquid. Add milk and stir to mix well.

Heat soup to a gentle simmer. Add cheese to soup, stirring well, and stir
until it melts. Cook an additional minute or two, but DO NOT BOIL. Garnish
each serving with chives.

NOTES : The recipe actually calls for 1% milk and 1/2 cup low-fat Cheddar
cheese plus 1/2 cup regular Cheddar.

Source:
"Clipped from a hospital newsletter".

Dora

"limey" > wrote in message
...
> I had a large head of cauliflower the other day, so fixed half with a
cheese
> sauce and turned the remainder into soup for the next day's lunch. It
> didn't go to waste.
>
>
> * Exported from MasterCook *
>
> Cauliflower-Cheese Soup
>
> Recipe By ora
> Serving Size : 4 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 small onion -- finely chopped
> 1 clove garlic -- chopped
> 3 cups chicken broth or chicken stock -- defatted
> 1 1/2 cups potatoes -- peeled and diced
> 2 cups cauliflower and stems -- small pieces
> 1/4 teaspoon dry mustard
> 1/8 teaspoon celery seed -- ground
> 1/8 teaspoon white pepper, or to taste
> 3/4 cup milk
> 1 cup Cheddar cheese -- shredded
> chopped chives, for garnish
>
> In a medium-sized pot, combine onion, garlic and 3 tablespoons of broth.
> Cook, stirring occasionally, 4 or 5 minutes or until onion is soft. If
> liquid begins to evaporate, add a bit more broth. Add remainder of broth,
> potatoes, cauliflower, mustard powder, ground celery seed and white
pepper.
>
> Bring to a boil over high heat. Lower heat, cover and simmer 11 to 14
> minutes until potatoes and cauliflower are tender. Remove pot from heat.
>
> In batches, purée a generous three-quarters of the vegetables and liquid
in
> blender. (I used a hand blender right in the soup pot.) Return purée to
> pot with remaining vegetables and liquid. Add milk and stir to mix well.
>
> Heat soup to a gentle simmer. Add cheese to soup, stirring well, and stir
> until it melts. Cook an additional minute or two, but DO NOT BOIL.
Garnish
> each serving with chives.
>
> NOTES : The recipe actually calls for 1% milk and 1/2 cup low-fat Cheddar
> cheese plus 1/2 cup regular Cheddar.
>
> Source:
> "Clipped from a hospital newsletter".
>
> Dora
>

Must be that time of the year. I did much the same on the w/e - only I
added some curry powder .

Elaine

"limey" > wrote in message
...
>I had a large head of cauliflower the other day, so fixed half with a
>cheese
> sauce and turned the remainder into soup for the next day's lunch. It
> didn't go to waste.
>
>
<snip>
Thank you. Cauliflower is really cheap right now.

limey wrote:
> I had a large head of cauliflower the other day, so fixed half with a
> cheese sauce and turned the remainder into soup for the next day's
> lunch. It didn't go to waste.
>
>
> * Exported from MasterCook *
>
> Cauliflower-Cheese Soup
>
> Recipe By ora

Made something similar with a rindless bit of herbed brie that had been in
the freezer too long. It turned out very nicely.

Jill