Cauliflower Cheese Soup

By Shaylie

Ingredients

• 1 head cauliflower, broken in florets
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) chicken broth
• 1 chicken bouillon cube
• 2 tablespoons butter
• 2 cups heavy cream
• 1 container creme freche or sour cream (8 oz)
• 2 cups (8 ounces) shredded cheddar cheese
• 1 tablespoon dried parsley flakes
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each cayenne pepper, curry powder and white pepper

Details

Servings 6

Preparation

Step 1

In a large saucepan, combine the cauliflower, onion, broth and bouillon. Cover and cook over medium heat until the vegetables are tender (40-55 min). Once vegetables are tender take an immersion blender and blend until desired thickness (I left some chunks). Reduce heat; add cheese, heavy cream, creme freche and seasonings. Simmer slowly until heated through (do not boil). Yield: 6-8 servings (2 quarts).