Thursday, January 29, 2015

Cauliflower cheese soup

2 tbl tbl olive oil
1 tbl butter
1/2 onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1/2 head of cauliflower, chopped into large-ish pieces
2 garlic cloves, minced 
2 tbl flour
1 qt chicken stock (low sodium)
2 tbl tomato paste or 1/2 cup of crushed tomatoes 
1 bay leaf
1/4 tsp cayenne pepper
1 cup, shredded sharp cheddar
Salt and pepper to taste

Saute all the vegetables in the oil and butter. Season with salt and pepper. Add flour and cook stirring for 3 minutes. Add chicken stock and stirring, bring to a boil and reduce heat. Add tomato paste, bay leaf, cayenne, taste and add a little more salt and pepper if needed. Don't over salt cause the cheese is salty. Let simmer, partially covered for 20-30 minutes or until all the veg is tender. Turn the heat off and add the cheese, stirring.  If you reheat the soup, don't let it boil. It may separate.

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