Cheddar Cheese And Cauliflower Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Swiss | Cheese/eggs, Soups/stews, Vegetables | 4 | Servings |
INGREDIENTS
| 4 | T | Butter |
| 3 | Carrots, cut into small dice | |
| 3 | Celery stalks, cut into | |
| small dice | ||
| 1 | Onion, minced | |
| 3 | T | Flour |
| 1 1/2 | c | Chicken stock or canned |
| chicken broth | ||
| 1/2 | Cauliflower, trimmed and cut | |
| into | ||
| Florets, 2 cups | ||
| 8 | oz | Mild cheddar cheese, grated |
| 2 cups plus | ||
| 2 | oz | Cut into small dice for |
| garnish 1/2 cup | ||
| 1 1/2 | c | Half-and-half |
| 1/4 | t | Cayenne pepper |
| Salt |
INSTRUCTIONS
NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Makes 4 seervings. [ COOKS Magazine; Oct 1989 ] Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 295
Total Fat: 33.4g
Cholesterol: 92.8mg
Sodium: 1523.9mg
Potassium: 832.1mg
Carbohydrates: 32.9g
Fiber: 7g
Sugar: 6.8g
Protein: 27.1g