Cheese & Cauliflower Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Cheese & Cauliflower Soup

I love soups! I love it when the weather turns cool so that I can whip up soups galore. Here is a nice cool weather soup that I think you will like.


1 Trimmed And Diced Cauliflower

1Diced Onion

6 Cups Chicken Stock

2 Tablespoons Butter

1 Tablespoon Unbleached Flour

1 Cup Milk

1 Cup Grated Cheddar Cheese

¼ Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

1 Teaspoon Chives

In a medium pan cook the cauliflower and the onion in the chicken stock for 35 minutes on medium high heat. Remove from the stove and pour the liquid, the cauliflower and the onion into a food processor. Pulse long enough to puree the cauliflower and onion. If you do not have a food processor then you may use a blender for this procedure. Heat the butter in the same pan that you cooked the cauliflower in and blend in the flour. Cook on low for 1 minute making sure to stir constantly. Stir in the milk and stir some more. Add the pureed cauliflower and onion and combine with the milk mixture. Add the salt and pepper. Blend in the cheese and cook for 1 more minute on low. Serve in soup bowls and garnish with chives. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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