Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/cauliflowerCheeseSoup.htm
CAULIFLOWER CHEESE SOUP
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
This is a chunky, creamy soup. Serve with sandwiches for a delicious meal!
INGREDIENTS:
-
1–2 cups water (depending on amounts of vegetables used)
- cauliflower (frozen or raw, at least 1 cup, chopped)
- potatoes (raw, at least 1 cup, small cubes)
- celery (raw, at least 1/2 cup finely chopped)
- carrots (raw, at least 1/2 cup thinly sliced)
- onions or scallions (at least 1/4 cup, chopped)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- cheddar cheese (shredded, at least 4 oz)
- salt and pepper to taste
PREPARATION:
-
Prepare vegetables:
As needed: chop cauliflower, peel/cube potatoes, chop celery, peel/slice carrots, chop onions/scallions.
Save all the peelings and such for making soup stock (freeze in a ziplock bag).
-
Cook vegetables:
In a large pot, combine water, cauliflower, potatoes, celery, carrots, and onions.
Boil for about 5–10 minutes (until tender).
Remove from heat.
-
Make white/cheese sauce:
Melt butter in a small pot.
Whisk in flour; cook on low for about 2 minutes.
Gradually stir in milk.
On medium heat, cook until thickened, stirring occasionally.
Add cheese; stir until melted.
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Put it together:
Add cheese sauce to vegetables.
As needed, add a bit more milk to achieve the desired consistency.
Season (as desired) with salt and pepper.