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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cauliflower and Cheddar Soup from Grafton, Vermont Recipe

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This recipe for Cauliflower and Cheddar Soup from Grafton, Vermont is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large cauliflower, cut into florets
3 garlic cloves, sliced
2 medium carrots, chopped
1 large onion, chopped
4 tbsp. olive oil
2 tbsp. lemon juice
3 cups chicken broth
3 oz. Grafton Reserve Cheddar, shredded
1 tsp.chicken base (Better than Bouillon is the brand I use)
Salt and pepper to taste
Chopped parsley for garnish
Directions:
Directions:
Cut cauliflower into florets. Toss florets with garlic slices, lemon juice and 3 tbsp. of the olive oil, salt and pepper. Roast on baking sheet sprayed with cooking oil at 450º for 25 minutes.

Saute onions and carrots in a tbsp. of olive oil until soft.

Puree in food processor the cauliflower, onions and carrots with 2 cups of chicken broth. Simmer the mixture in a heavy sauce pan and add the other cup of chicken broth until heated throughout. Add a tsp. of chicken base for extra flavor.

Add the shredded cheddar and heat until just melted.

Serve topped with chopped parsley.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This soup was served for the lunch special at the Grafton Inn bistro when we visited there in 2015. The recipe is based on what the cook told us about the ingredients. This recipe is a record of what has worked well for Cheryl after a few tries. The soup has a nice cheesy, orange color but the color is actually from the carrots. Vermont cheddar is white.

 

 

 

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