CREAM OF CAULIFLOWER SOUP

A vegetarian option would be to use vegetable broth in place of the chicken broth.

Cream of Cauliflower Soup

Serves 6 (2 quarts)

Ingredients

• 1 Head of Cauliflower, stock and leaves removed, cut into florets

• ¼ c plus 2 Tbsp Water

• 4 Tbsp Butter

• 1 Shallot, diced fine

• 4 Tbsp Flour

• 3 c Whole Milk

• 3 c Chicken Broth

• 1 c Monterey Jack Cheese, shredded

• 1 c White Cheddar Cheese, shredded

• 4 Slices of White American Cheese  

• 1 Tsp Coarse Kosher Salt

• ⅛ Tsp White Pepper

• 2 Tbsp Fresh Chives, chopped as garnish

• Croutons or Parmesan Crisps as garnish

Directions

1. In a medium size bowl add the cauliflower and 2 Tbsp water. Microwave for 16 minutes (stir every 4 minutes) until the florets are soft.

2. When you pierce the cauliflower with a knife it should pierce easily. Set aside to cool (about 4-5 minutes)

3. Transfer the cauliflower and ¼ c water to a food processor until blended smooth.

4. Heat up the milk and chicken broth in separate pans until warmed through.

5. In a dutch oven, melt the butter and add the shallot saute for 1-2 minutes. Add the flour and whisk until it is completely blended for about 2 minutes.

6. Add the milk slowly to the dutch oven stirring constantly, once mixed well, cook for 1-2 more minutes. It should look like melted ice cream.

7. Add the chicken broth stirring constantly bringing the mixture to a simmer. Continue stirring until you see it starting to thicken, about 2-3 minutes.

8. Add the pureed cauliflower, salt and pepper and mix well.  

9. Turn off the burner and add the cheddar, monterey jack and american cheese to the soup. Stir until incorporated.

10. You can puree the soup further or use an immersion blender or leave it as is, depending on how you like the consistency.  I prefer to leave as is.

11. Add more salt and pepper if needed to your taste.

12. When serving the soup, garnish chives and/or croutons.

For a low carb garnish option use parmesan crisps.