Pepper Jack Cheese Cauliflower Soup (Quick) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am posting this recipe so I remember it. to me, it's good and quick soup. You can adapt this recipe to many types of soup. In fact, my tomato soup that I make with V8 juice is very similar to this. I use the butter/onion/flour soup base for most of my soups. The seasonings change and, of course the other ingredients as well. Please let me know if there is anything wrong with it. I don't really measure, so the spices are a guess. Ingredients:
16 ounces frozen cauliflower |
1/4 cup water |
1 small onion (diced) |
4 tablespoons butter |
1/2 teaspoon garlic pepper seasoning |
1/2 teaspoon dill weed |
1 tablespoon flour |
14 -28 ounces chicken broth (depends on how thick you want your soup) |
1/2 lb monterey jack pepper cheese (shredded) |
1/3 cup milk |
Directions:
1. Put the frozen veggies in a sauce pan with the water and cover on medium to high heat. Let them steam for as long as it takes to get them tender. Stir them around every once in awhile.
2. While they are steaming, saute the onion in the butter with the spices until the onions are tender. Add the flour and saute just long enough to dissolve it. While you may be tempted to cut the butter way down, it makes a gravy that disperses flavor throughout the soup. To me, this is the key to a good soup base.
3. When you think your veggies are done, pour your chicken broth into into your sauce pan with your veggies and bring to a boil.
4. Add your onion/flour mixture to the sauce pan with the veggies and simmer for about 10 minutes.
5. Finally add your cheese and milk. Keep over the heat just until cheese is melted. Make sure not to let your soup even get close to boiling again after the cheese is added otherwise it will break down the cheese.
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