Cauliflowerandextraoldsoup Recipes
CAULIFLOWER AND EXTRA OLD SOUP
A few years of experimentation later and I believe I got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with Stilton cheese and port.
Provided by Highland Lass
Categories Cauliflower
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
- Add cauliflower and thyme to pot and pour in the stock.
- Cover and bring to boil.
- Reduce heat to medium and cook until cauliflower is tender.
- Remove pot from heat.
- Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
- Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
- Heat thoroughly but do not let the soup boil.
- If you find the soup a bit thick at this point, add a little stock or water.
- Add salt (if necessary) and pepper.
- Serve.
- A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.
Nutrition Facts : Calories 226.2, Fat 16.1, SaturatedFat 9.9, Cholesterol 49.6, Sodium 306.6, Carbohydrate 10.3, Fiber 2.9, Sugar 3.5, Protein 11.9
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