Cheddar Cheese And Cauliflower Soup Recipe

Ingredients

Directions

1. NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.
2. Heat the butter in a large saucepan.
3. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened.
4. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.
5. Stirring constantly, gradually add stock and then the cauliflower.
6. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes.
7. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break. ) Stir in the half-and-half; warm the soup over low heat.
8. Season with cayenne pepper and 1 teaspoon salt or to taste.
9. To serve, ladle the soup into warm soup bowls.
10. Sprinkle each portion with the diced cheese and serve immediately.
11. Makes 4 seervings.