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| A very delicious soup that pairs well with most any side dish... |
Prep: 5 Mins. |
Cook: 25 Mins.
Posted by Sandra
INGREDIENTS
1 medium cauliflower, cut into florets, divided
1 large russet potato, peeled, and diced into small ¾” cubes, divided
2 ribs of celery, chopped
2 garlic cloves, minced
1 small onion, chopped
1 bay leaf
3-1/2 cups low-sodium chicken broth
2 cups sharp cheddar cheese, grated; plus 2 tablespoons for garnish
1-1/2 cups half and half (fat-free, if desired)
½ teaspoon worcestershire
¼ teaspoon dry mustard
¼ teaspoon dried thyme leaves
¼ teaspoon ground turmeric
Sea salt, and ground black pepper, to taste
Garnish/Serving
-- 2 tablespoons sharp cheddar cheese, grated
-- 2 tablespoons freshly chopped parsley
--Warm, toasted, and crusty loaf of bread, or BLTs as I did for serving
METHOD
In a small saucepan, steam half of the cauliflower florets, and half the potatoes in lightly salted water, just until tender, about 7 to 10 minutes, drain, and set aside.
Meanwhile, combine the rest of the florets with the potatoes, celery, garlic, onions, bay leaf, and chicken broth in a dutch oven (or heavy-bottom saucepan) to make the thickening base. Bring to boil, and lower heat to a simmer, cover, and cook until all vegetables are very tender, about 20 minutes. Remove and toss bay leaf. Carefully purée the thickening base in a blender, food processor (or in the dutch oven with an immersion blender), and return to the stove. Add the reserved whole steamed florets to the puréed thickening base, along with the cheese, half and half, worcestershire sauce, dry mustard, thyme, turmeric, and sea salt and ground pepper, to taste. Heat gently over low heat (please do not boil). Serve hot soup, topped with a bit of shredded cheddar cheese and freshly chopped parsley, with crusty bread slices along side (or as I have with BLTs). – Enjoy!
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Tip: This soup is just as tasty using broccoli, versus cauliflower!
