Off-the-Cuff Cauliflower Cheese Soup
Dec. 18th, 2012 11:43 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cappyhead1 head of cauliflower, cut into small florets
3 - 4 cloves of garlic
1 - 2 carrots roughly chopped
Shredded cheddar cheese (amount unspecified)
Heavy cream (amount unspecified)
Onion powder (or sauteed onions)
one cup chicken stock
salt to taste
pepper to taste
butter
Melt butter in a pot. Sautee garlic, cauliflower and carrots over medium-high heat until slightly softened. Add onion powder, salt and pepper. And about a cup of chicken stock. Reduce heat to medium-low and simmer with lid on for about 10 minutes.
At this point you could turn the heat to low (or off), add cheese and cream, and puree using an immersion blender. I don't have an immersion blender, so I blended the veggies in batches in my Bullet blender. With each batch of veggies I added a small handful of pre-shredded sharp cheddar cheese and enough cream so that the stuff blended well. With each batch I emptied the blender into the storage container that I was going use to keep the soup in the fridge and stirred the batches together in the container. Before I did the last batch I tasted the pureed soup & decided I wanted a sharper cheese flavor and it needed more salt, so with my last batch of veggies and cream (and the small amount of stock that was in the pot) I added salt and some small chunks of a different kind of sharper cheddar that I had on hand. Dump the puree into the storage container and stir it all up. Taste and smile.
KEEWERD
3 - 4 cloves of garlic
1 - 2 carrots roughly chopped
Shredded cheddar cheese (amount unspecified)
Heavy cream (amount unspecified)
Onion powder (or sauteed onions)
one cup chicken stock
salt to taste
pepper to taste
butter
Melt butter in a pot. Sautee garlic, cauliflower and carrots over medium-high heat until slightly softened. Add onion powder, salt and pepper. And about a cup of chicken stock. Reduce heat to medium-low and simmer with lid on for about 10 minutes.
At this point you could turn the heat to low (or off), add cheese and cream, and puree using an immersion blender. I don't have an immersion blender, so I blended the veggies in batches in my Bullet blender. With each batch of veggies I added a small handful of pre-shredded sharp cheddar cheese and enough cream so that the stuff blended well. With each batch I emptied the blender into the storage container that I was going use to keep the soup in the fridge and stirred the batches together in the container. Before I did the last batch I tasted the pureed soup & decided I wanted a sharper cheese flavor and it needed more salt, so with my last batch of veggies and cream (and the small amount of stock that was in the pot) I added salt and some small chunks of a different kind of sharper cheddar that I had on hand. Dump the puree into the storage container and stir it all up. Taste and smile.
KEEWERD
