Mom's Excellent Creamy Cauliflower Soup
1 Tbs. olive oil
1 cup chopped onion
1/2 cup chopped celery
3 cloves garlic, minced
1 cup chopped carrot
2 cups chopped potato
2 cups chopped cauliflower flowerets
4 cups chicken stock or water
1/4 tsp. dill
1/4 tsp. caraway seed
1/4 tsp. dry mustard
1/4 tsp. black pepper
1-1/2 cups grated cheddar cheese or Velveeta or combination
12 oz. can evaporated skimmed milk
1 hot banana pepper
Salt to taste
In a large stock pot, saute onion, garlic, celery, and carrots till
tender. Add stock or water to pan with potato cubes, cauliflower and
banana pepper. Bring to a boil and simmer for 20 minutes, or till
vegetables are tender. At this point, add seasonings, except salt.
Taste for heat, and if ok, remove banana pepper now. If you like it
hotter, leave till desired heat is achieved, remember that reheating
the soup will make it hotter each time. Next, add the milk and heat
to a slow simmer. Now, add the cheese. I use 1-2 cups of Velveeta,
and/or sharp cheddar cheese shredded, and stir in until melted. Now
salt to taste and serve.
Notes: If a banana pepper is unavailable, use crushed red pepper
flakes. I also add shredded sharp cheddar cheese with the Velveeta.
I also like the caraway flavor and add more than my Mom does.
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