Cauliflower Cheddar and Potato Soup
Cauliflower Cheddar and Potato Soup
Adapted from
Simply Recipes
Changes made by me.
2 Tbsp butter
2 Tbsp olive oil
1 onion; chopped
3 celery ribs; chopped
1 cup diced carrots (about 15 baby carrots)
1 1/2 Tbsp minced garlic
2 yukon gold potatoes; chopped into small cubes (can be subbed for 3 small reds)
6 cups chicken stock
1 large head of roughly chopped cauliflower florets
2 bay leaves
1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
Salt and pepper to taste
1 teaspoon ground mustard
1/2 teaspoon granulated garlic
1 chicken bouillon cube; crushed
1 cup heavy cream
2 1/2 cups grated sharp cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon Worcestershire sauce
Directions
Preheat oven to 475 degrees. Place chopped cauliflower and potatoes on a large rimmed pan and drizzle with olive oil. Season with salt and pepper (herbs if desired) and roast for about 15 to 20 minutes. While your veggies are roasting, in a large stock pot or dutch oven melt the butter. Add chopped onion, celery, carrots and garlic and saute until veggies are soft, about 12 to 15 minutes.
Once onions, celery and carrots are done cooking add chicken stock, bay leaves, roasted cauliflower and 1/4 of the potatoes to the pot. Cover and simmer for about 5 to 10 minutes. *REMOVE BAY LEAVES* (I always forget!! Haha). With an immersion blender or using a large stand up blender mix the soup until smooth. Once your soup reaches desired consistency (I like mine super smooth) add the remaining potatoes, cheddar cheese, parmesan, heavy cream, mustard powder, garlic powder, chicken bouillon, salt and pepper and worcestershire.
Read more: http://www.simplyrecipes.com/recipes/cauliflower_cheddar_soup/#ixzz4IfyTE1NV
Adapted from
Simply Recipes
Changes made by me.
2 Tbsp butter
2 Tbsp olive oil
1 onion; chopped
3 celery ribs; chopped
1 cup diced carrots (about 15 baby carrots)
1 1/2 Tbsp minced garlic
2 yukon gold potatoes; chopped into small cubes (can be subbed for 3 small reds)
6 cups chicken stock
1 large head of roughly chopped cauliflower florets
2 bay leaves
1 1/2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
Salt and pepper to taste
1 teaspoon ground mustard
1/2 teaspoon granulated garlic
1 chicken bouillon cube; crushed
1 cup heavy cream
2 1/2 cups grated sharp cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon Worcestershire sauce
Directions
Preheat oven to 475 degrees. Place chopped cauliflower and potatoes on a large rimmed pan and drizzle with olive oil. Season with salt and pepper (herbs if desired) and roast for about 15 to 20 minutes. While your veggies are roasting, in a large stock pot or dutch oven melt the butter. Add chopped onion, celery, carrots and garlic and saute until veggies are soft, about 12 to 15 minutes.
Once onions, celery and carrots are done cooking add chicken stock, bay leaves, roasted cauliflower and 1/4 of the potatoes to the pot. Cover and simmer for about 5 to 10 minutes. *REMOVE BAY LEAVES* (I always forget!! Haha). With an immersion blender or using a large stand up blender mix the soup until smooth. Once your soup reaches desired consistency (I like mine super smooth) add the remaining potatoes, cheddar cheese, parmesan, heavy cream, mustard powder, garlic powder, chicken bouillon, salt and pepper and worcestershire.
Read more: http://www.simplyrecipes.com/recipes/cauliflower_cheddar_soup/#ixzz4IfyTE1NV
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