Cheesy Cream of Cauliflower Soup

A sore tooth  for Barry means that we’ve been eating soft foods such as this Cream of Cauliflower Soup that is a combination of several online recipes. Most use a whole head of cauliflower and even though we really like it, we don’t want to eat it for a week . . . so I cut the recipe in half. Method: Veggies are lightly sautéed and then cooked until tender in broth; a cheesy roux (white sauce) is added to the tender veggies and broth to create a creamy soup that is even creamier if part of the soup is blended and re-added to the soup.

Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
   
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
   
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed. (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish. 
   
   
   

Recipe without photos . . .Cheesy Cream of Cauliflower Soup   5 to 6 servings

½ 1/2 stick butter (4 tablespoons), divided

1/2 onion, finely diced 

1 carrot, finely diced 

1 celery stalk, finely diced 

1/2 cauliflower head, cored and roughly chopped 

2 tablespoons finely minced fresh parsley or about 1teaspoon dried

1 large bay leaf

3 to 4 cups low-sodium chicken broth or stock (start with lesser amount and amount more to achieve desired consistency

3 tablespoons all-purpose flour 

1 1/2 cups whole milk (I used 1 cup whole milk &  1/2 cup half-and-half)

2 teaspoons salt and about 1/4 to 1/2 teaspoon black pepper  (or to taste) 

1/2 cup shredded Cheddar cheese (it could be omitted)

Paprika for garnishing, if desired 

1. Melt 2 tablespoon butter in a heavy pot over medium heat. 
2. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. 
3. Add cauliflower, parsley, bay leaf and broth. Bring to a boil on medium temperature and then lower temp and simmer for 15 to 20 minutes until all veggies are tender.
4. Meantime, make the white sauce: Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat. Then whisk in the flour and 1 teaspoon salt. Cook for a couple of minutes to avoid a flour taste
5.  Slowly add the milk, whisking to combine. Cook to thicken – the mixture should coat the back of a spoon. Add the cheese as the sauce thickens.
6. Pour white sauce mixture into the pot of veggies and broth. Add 1 teaspoon salt and pepper to taste; allow the soup to simmer for another 10 or more minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.  (Soup may also be thinned with additional broth.)
7. To create a creamier soup, remove about 1 1/2 cups of soup and blend (with a hand-held blender or in a regular blender); re-add to soup. 
8. Sprinkle bowls of soup with paprika (if desired) to garnish.