|
PROBUS Club of Durham West- HOME
- Recipe October 2024
Sharing Our Recipes |
Cheesy Cauliflower Soup
Recipe, Courtesy of Patricia Bolger |
This Cheesy Cauliflower Soup is a lovely addition to the Fall soup pot as cauliflower is a reasonable price and very plentiful in the markets at this time of year. I don’t have a reference for this recipe but it doesn’t take too much imagination to just adapt it and make it your own! I know it is time to make this soup when I see “The Big Guy” with the biggest lawn rake gleefully throwing and chasing air-born leaves in the backyard. Comedy all year long! Do not eliminate the chili flakes or siracha sauce as it really pops up the flavour of the soup. Even a small amount will enhance the milky-cheesy-cauliflower flavours. Swap out the cauliflower and use broccoli, leek, potato or carrot. I like to use the prepared boxes of vegetable broth but chicken broth or bouillion cubes can work in a pinch. It is a quick luncheon soup or an add-on to any dinner party. |
INGREDIENTS 1 medium cauliflower, cleaned and broken into florets 1 medium carrot, shredded ¼ cup celery, chopped 3 cups vegetable broth or chicken broth 3 Tbsp butter 3 Tbsp flour ¾ tsp salt 1/8 tsp pepper 2 cups milk 1 cup old cheddar cheese, shredded ¼ - ½ tsp chili flakes or 1 tsp Sriracha Sauce Bacon bits Parsley flakes or fresh chopped parsley |
INSTRUCTIONS 1. In a large pot, boil cauliflower, carrot, celery and broth for 8-10 minutes. Do not overcook the vegetables and do not drain the liquid. 2. In a smaller pot, make a roux: Melt the butter and when it starts to bubble, whisk in the flour until the butter and flour is smooth. Reduce your heat slightly and slowly add the milk stirring continuously with the whisk until it comes to a slow rolling boil and is thickening. Turn off the temperature and stir in the cheddar cheese. 3. Add the roux to the larger pot of vegetables and broth. Stir to integrate. 4. Sprinkle with chili flakes OR add the Sriracha Sauce. Bring soup back to temperature. 5. Top each bowl with bacon bits and parsley. Serve with croutons, crackers, tea biscuits, crusty bread or toast. |