Cauliflower-Cheese Soup (Curtis Stone)
By Jomamma
Rate this recipe
4.5/5
(15 Votes)
Ingredients
- 6 c. cauliflower florets (1 medium head)
- 1 c. chopped carrots
- 1 c. chopped celery
- 1 1/2 c.low-sodium chicken broth
- 3 c. skim milk
- 6 tbsp all-purpose flour
- 1 1/2 c. shredded sharp cheddar cheese
- salt and ground black pepper, to taste
Details
Preparation
Step 1
In a large saucepan, combine cauliflower, carrots, celery and broth. Bring to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are tender.
In a medium bowl, stir together milk and flour; stir into cauliflower mixture. Cook and stir over medium heat until thickened and bubbly. Remove from heat. In a food processor, blender or with an immersion blender, blend soup until partially pureed. Return to saucepan; add cheese and season to taste with salt and pepper. Cook 2 to 3 minutes more or until cheese melts.
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