Do you love cauliflower? We do! This week I bought 2 heads, one for dinner and one to snack on. I was going to make yummy Mexican cheese cauliflower but then I remembered I have been wanting to make cauliflower soup. So tonight we had this delicious, creamy soup which was just perfect for the snowy world we see outside right now. I would serve this with some crusty or garlic bread, it’s great for dipping. Feel free to put your own spin on it as well, you can really use whatever additional vegetables you want in it. Corn would be great. So would broccoli. Onions if you are into that sort of thing. Even tomato slices on top would be good (and pretty!). Give this a try next week…
3/4 cup water
1 chicken bouillon cube (or vegetable if you like)
1 1/2 cup chopped cauliflower
1 medium sized potato – peeled and cubed
1/2 cup chopped celery
1/2 cup frozen peas
1/4 cup butter
1/4 cup flour
3 cups milk
4 ounces Velveeta cheese (I used this) or cheddar cheese – cubed
salt + pepper
In a large pan add bouillon cube to your water. Add cauliflower, potato, celery and frozen peas. Boil for 10 minutes.
In a saucepan melt your butter over medium heat.
Stir in flour a little bit at a time and stir until combined. Remove from heat.
Stir in milk a little bit at a time, you want it all to be blended.
Return to medium/high heat and keep stirring until your milk sauce thickens.
Add your vegetables and season with salt + pepper.
Stir in your cubes of cheese and stir until melted.