Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Cauliflower Soup with Two Cheeses

Monday, August 3, 2009

{soups-salads-and-salad-dressings} Cauliflower Soup with Two Cheeses

Cauliflower Soup with Two Cheeses - Serves 4
Published in: Seriously Simple, page 40

Ingredients
2 pounds Cauliflower -- florets
3 1/2 cups Chicken broth -- or Veg. broth
1 teaspoons Dijon Mustard
Salt and pepper
1 cup Cheddar Cheese -- shredded
1/4 cup Blue cheese -- crumbled
Scallions (finely chopped) -- to garnish

Instructions
1. In a medium saucepan, combine the cauliflower and broth. Bring to a
simmer over medium high heat Reduce heat to medium and cook for about
20 minutes, or until the cauliflower is soft. Remove from heat.

2. Puree the soup in the pot with a hand blender or in a food
processor fitted with the metal blade. You may need to add a bit more
broth. Return the soup to the pot, if necessary. Add the shredded
Cheddar cheese, mustard, salt and pepper and whisk to completely
incorporate. Taste and adjust the seasonings.

3. To serve, ladle the soup into shallow soup bowls and garish with
the blue cheese and scallions or chives.
serve immediately.

Recipe Notes
One package of frozen cauliflower florets makes just the right amount
of soup for two nice servings.

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryanddave.com/Terry
"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl