Recipe of the creamy Cauliflower and Cheddar Soup, as a perfect dish for chilly days. This soup combines the subtle flavors of cauliflower with the richness of cheddar cheese, creating a velvety texture and hearty meal. Ideal for lunch or a light dinner, it can be served with crusty bread for an extra touch.
Cooking Time:
45 minutes
Ingredients:
1 large head of cauliflower, cut into florets
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup whole milk
2 cups sharp cheddar cheese, grated
1 tsp mustard powder
salt and pepper, to taste
2 tbsp fresh parsley, chopped (optional)
1/2 tsp paprika (optional)
Recipe:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
Add the cauliflower florets to the pot and cook for another 5 minutes, stirring occasionally.
Pour in the chicken broth, bring to a boil, and then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the cauliflower is tender.
Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth and creamy.
Return the soup to the pot, stir in the milk, grated cheddar cheese, and mustard powder. Cook on low heat until the cheese has melted, about 5 minutes.
Season with salt, pepper, and paprika to taste. Garnish with chopped parsley if desired, and serve hot with crusty bread.
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