Cheesey Cauliflower Soup
Ingredients:
- 1 head cauliflower
- 1/4 - 1/2 cup dried minced onions
- 2 1/2 cups milk, divided
- 3 cups chicken broth (OR 3 cups water and 3 tsp chicken bouillon)
- Salt
- Pepper
- 3 Tb flour
- 2 cups cheese, grated
- Bacon pieces (optional)
Directions:
- Cut leaves and core out of caulflower and place in large pan
- Add minced onions, up to 1 tsp of salt and 1/4 - 1/2 tsp pepper
- Pour 2 cups milk and chicken broth over it
- Cook over medium-high heat until cauliflower is very tender. Stir frequently to avoid burning on the bottom of the pan. As you stir, break the cauliflower up into smaller pieces
- Once cauliflower is soft, use a hand mixer (or egg beater) to mash the cauliflower up. I did this right in the pan. (note: if you'd prefer a more pureed texture, you'll want to pour your soup into a blender at this point and blend it up. I like the pieces of cauliflower so the hand mixer worked great for me)
- Combine 1/2 cup milk with flour and stir well then pour into soup while stirring constantly
- Allow a few minutes for soup to thicken
- Add cheese and stir until well melted
- Serve with bacon pieces on top for a garnish
If I've said it once, I'll say it a thousand times... everything's better with bacon!!
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