This is the first post for soup week! Come back every day and see a new soup recipe! And you can still link up your Party ideas and recipe for this week's Saturday's Party! See link HERE.
I recently participated in a local food co-op. Well, it's a co-op that takes place in most of the western states; Colorado, Utah, Idaho, Wyoming, Nevada, Texas, Washington, Oregon, Montana, and Arizona. They have pick-up sites ALL OVER. I live in a tiny town, less than 1000 people, and my pick-up site is less than 10 miles away. The closest grocery store is farther away! And the price is very good. $15, and I got a laundry basket (seriously) full of food. If you're in one of these states, check them out: Bountiful Baskets.
But I got a head of cauliflower. Something that we don't usually eat. And I was reminded of one of my favorite restaurant soups: Cheesy Cauliflower Soup. What a perfect way to eat something that my family wouldn't normally touch! Blend it up, and they think it's just cheese and cream! :)
Posted at: http://recipesofacheapskate.blogspot.com
- 2 tablespoons butter (1/4 stick)
- 1 medium onion, chopped
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 can (13 3/4 to 14 1/2 ounces) chicken broth
- 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- 1 cup pepper jack cheese
- crumbled bacon bits, sour cream, and cheese for topping
In a soup pot, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook for about 2 minutes, stirring frequently. Gradually add the milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. At this point, you can either use a blender and blend up the cauliflower in batches, or you can use an immersion blender in the pot. I voted for the immersion blender. Use whatever you have! When the cauliflower is blended, heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth. Serve with a dollap of sour cream, some chedder cheese, and bacon for topping.
I had some success with freezing this soup. I froze in individual servings, and reheated on the stove-top. It wasn't beautiful, because of the milk in it, but it still tasted good. I wouldn't freeze it for long term though. It's better to eat it quickly. I ate it all over the course of about 2 weeks, since it turned out I was the only one who would touch this soup :)
(Linked up at: Friday's Potluck, What's On Your Plate, )