Cream of Cauliflower Cheese Soup

• Produce

  • 16 oz Cauliflower -or- equivalent, frozen fresh
  • 1/4 cup Onion

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 3 tbsp Butter
  • 2 cups Cheddar cheese, sharp
  • 1 1/2 cups Cream (light, heavy or half-n-half
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1/2 cup Water

• Other

  • Thickening (if desired:

Found on bakeatmidnite.com

Description

Ingredients

• 16-20 oz frozen cauliflower -OR- equivalent fresh
• 3 tbs butter
• ¼ cup chopped onion
• 3 cups chicken stock
• 1½ cups cream (light, heavy or half-n-half)
• ¼ cup grated parmesan cheese
• 2 cups shredded sharp cheddar cheese
• 1 tsp salt or to taste
• ½ tsp pepper
• Thickening (if desired)
• ¼ cup flour
• ½ cup water

Directions

• Melt butter in a dutch oven or stock pot over medium heat. Add onion and cook until onion is translucent.
• Add the cauliflower and chicken stock. Bring to a boil, cover, reduce heat and simmer for 15 minutes, or until cauliflower is tender.
• Coarsely mash the cauliflower with a potato masher or immersion blender. Don’t completely puree the soup, unless you like it that way. Leave small florets.
• If thickening is desired, mix the flour and water until no lumps remain. Stir into the soup.
• Blend in the cream, adding it slowly to incorporate it into the thickened mixture. If you desire a more liquid soup, you can add more stock or cream. Bring the mixture to a boil and cook for 5 minutes.
• Blend in the cheeses and stir until completely melted. Add the salt and pepper and stir. More salt and pepper can be added to taste if necessary.