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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A yummy beer, cheese and cauliflower soup...and quick, too! Garnish with crumbled bacon, if desired. Ingredients:
2 cups cauliflower florets |
1 tablespoon margarine |
1/2 cup chopped onion |
1 clove garlic, minced |
1 teaspoon worcestershire sauce |
1 (12 fluid ounce) can or bottle beer |
1 (14.5 ounce) can chicken broth |
3 tablespoons cornstarch |
3 tablespoons water |
2 cups half-and-half cream |
2 cups shredded cheddar cheese |
Directions:
1. In a small saucepan over medium heat, cook cauliflower in water to cover until just tender, 5 to 10 minutes. Drain and set aside.
2. In a large pot over medium heat, melt margarine. Stir in onion, garlic and Worcestershire and cook until onion is translucent. Pour in beer and bring to a boil. Pour in chicken broth and return to a boil. Then reduce heat, stir in cauliflower, and heat through.
3. In a small bowl, combine cornstarch and 3 tablespoons water, stirring to dissolve. Set aside. Stir half-and-half and Cheddar into the soup until the cheese melts. Stir in cornstarch mixture and continue to cook and stir until soup thickens. Serve at once.
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