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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Excellent soup! This is total comfort food to me. I like to serve this in sourdough bread bowls but a soup bowl works well too. :0) Ingredients:
1 large potato, peeled and diced (2-3 cups) |
1 large head cauliflower, cut into florets (reserve 2 cups) |
1 medium carrot, peeled and chopped |
3 medium garlic cloves, peeled |
1 1/2 cups onions, chopped |
1 1/2 teaspoons salt |
4 cups chicken broth |
2 cups cheddar cheese, packed |
3/4 cup milk |
1 teaspoon dill |
1/2 teaspoon caraway seed |
black pepper, to taste |
1/2 cup cheddar cheese, for garnish |
Directions:
1. Place potato,cauliflower (not the 2 reserved cups),carrot,garlic,onion,salt and chicken broth in a large saucepan and bring to a boil.
2. Simmer until all of the vegetables are very tender.
3. Use an immersion blender or put small batches into a food processor or blender and blend until smooth.
4. Steam the reserved 2 cups of cauliflower just until tender.(The steam microwave bags work great for this.).
5. Add the steamed cauliflower to the puree along with the rest of the ingredients (cheese,milk,dill,seeds,pepper).
6. Heat gently and serve topped with cheese shreds.
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