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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Made with the cross between broccoli and cauliflower. This adds a nice color to the soup and a richer flavor than white cauliflower. Made with fresh ingredients (except for the organic chicken broth). Ingredients:
1/2 head cauliflower, cut into small florets |
1 quart organic chicken broth (please do not use chicken cubes or the like.) |
1 medium onion, diced |
2 -3 garlic cloves, minced |
1/4 cup butter |
1/4 cup flour |
1 cup whole milk (i use goat milk) or 1 cup cream (i use goat milk) |
1 green onion, cut into thin rings |
1 cup freshly shredded sharp cheddar cheese (asiago and parmesan are also good) |
salt and pepper |
Directions:
1. Make roux by combining butter and flour in lg. saucepan. Whisk to combine and cook briefly. Add either more butter or more flour to adjust thickness.
2. Add chopped onion and garlic, cook briefly but do not let roux brown.
3. Add chicken broth, stir and simmer until it thickens.
4. Add cauliflower and cook until tender.
5. Add milk and green onion.
6. Add cheese and salt and pepper.
7. Cook until cheese melts.
8. These are only guesses at measurements as I just add the amount of each ingredient I think it needs. You may prefer the soup thinner. Use less roux and milk.
9. Freshly made soup is so easy to make, and you can adjust salt and seasoning to taste. Why eat a canned or powdered soup?
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