"Hunger is the best sauce in the world."--Cervantes

Cauliflower-Cheese Soup Recipe

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This recipe for Cauliflower-Cheese Soup, by , is from Linda's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Clute (Christi Anderson)

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 C. cauliflowerets, divided
2 C. peeled and diced potqto
1 C. chopped carrots
3 medium cloves garlic
1 C. chopped onion
1 1/2 tsp. salt
4 C. chicken stock or broth
1 1/2 C. grated cheddar cheese
3/4 C. milk
1/4 tsp. dried dill weed
1/4 tsp. caraway seed (optional)
1/4 tsp. dry mustard
Freshly ground pepper
2 T. butter
3/4 C. buttermilk
Chopped green onions

Directions:
Directions:
1. Combine 2 cups cauliflowerets, potatoes, carrots, garlic, onion, salt and chicken stock in large kettle or Dutch oven. Bring to a boil; cover and simmer for 15 minutes. Let cool for 10 minutes. Puree mixture in blender until smooth and creamy.

2. Transfer mixture to large kettle or Dutch oven. Whisk in cheese, milk, dill weed, caraway seed, mustard and pepper. Heat soup slowly over low heat.

3. Cut remaining 1 1/2 cups cauliflowerets into small bits. Saute in butter in small skillet over medium heat until tender. Add to soup mixture. Whisk in buttermilk. Heat through. Serve topped with chopped green onions and extra grated cheese.

Note: May be prepared ahead and may be frozen.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes prep.; 40 minutes cooking
Personal Notes:
Personal Notes:
This was actually published in the Indianapolis Junior League's "Winners" cookbook, but Christi Anderson introduced it to me when we worked together in the 80s at Forum Group.

 

 

 

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