Beer-Cheese Cauliflower Soup

By michaelmeiner

Ingredients

• 2 cups cauliflower flowerets
• 1 cup plus 3 Tablespoons water
• 1 Tablespoon margarine
• 1/2 cup chopped onions
• 1/2 teaspoon minced garlic
• 1 teaspoon worcestershire sauce
• 12 ounces beer
• 14 3/4 ounces parve chicken broth
• 3 Tablespoons cornstarch
• 2 cups half and half
• 2 cups shredded cheddar cheese

Details

Servings 1

Preparation

Step 1

Steam cauliflower until tender. Chop into bite sized pieces.

Melt margarine in soup pot. Add onions, garlic and Worcestershire sauce, and stir well. Add beer. Raise heat to high and boil 3 minutes to evaporate the alcohol. Lower the heat to medium and boil. Add the cauliflower to the pot.

Combine cornstarch and 3 Tablespoons water in a small container. Shake or whisk until lumps disappear. Set aside.

Add half and half and cheese to soup. Stir constantly until the cheese melts, then stir the cornstarch again and add to pot. Stir constantly until soup is thick, about 2 minutes.