Ingredients
-
3
-
4
-
1
-
1/4
-
1/4
-
3
-
2
-
1
-
1
-
-
1/2
-
-
-
-
Directions
Adam’s Favorite Creamy-Cheesy Cauliflower Soup, use a large head of cauliflower because Adam thinks that this is the main course as well as appetizer and bed time snack Normal people would only use about 3 cups of flowerettes (1/2 large head), if you cut back the cauliflower you may want to adjust the stock slightly Serve this with warm buns , This was very simple and tasty The flavor was great good filling soup for winter!, Made this for Let’s P-A-R-T-Y tag game December 2010 fabulous I followed the directions completely only cutting it in half for DH and myself and used sharp cheddar cheese Definately a keeper and going into my Favorites of 2010 Thank you
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Steps
|
1
Done
|
Break the Cauliflower Down Into Small Flowerettes, Chop Some of the Stems Up Into Bite Size Pieces. |
|
2
Done
|
Set the Stock on the Stove to Boil. |
|
3
Done
|
Add the Chopped Onions to the Broth and Season With Salt and Pepper. Let This Boil Until the Onions Are Transparent. |
|
4
Done
|
Add the Cauliflower Flowerettes and Turn the Heat Down to a Simmer. Cover the Pot and Keep at a Simmer. |
|
5
Done
|
Meanwhile, Make a Roux of the Flour and Butter Over Medium-Low Heat. Cook This While Whisking Until the Flour Slightly Changes Color (whisk Constantly So It Doesn't Burn, and Make Sure It Doesn't Burn). |
|
6
Done
|
Add the Cream Slowly, Whisking in Between Each Addition So That the Lumps Come Out and the Roux Stays Smooth. This Mixture Should Always Come Back to a Boil Once the Milk Has Been Stirred in Well, If It Doesn't, Turn the Heat Up! |
|
7
Done
|
When All the Cream Has Been Added and the Roux Is Thick and Smooth (about the Consistency of Thick Pudding) Add It to the Soup. |
|
8
Done
|
Stir the Soup Well to Incorporate the Cream, and Keep Stirring Until It Comes Up to a Boil. |
|
9
Done
|
Add the Cheese, Turn the Heat Down to Low, Cover and Bring to a Slow Boil. Stir Frequently So It Doesn't Burn on the Bottom. |
